The detailed practice of flowering steamed bread, master a few tips, steamed bread bloom one by one, soft and sweet

Today I will share with you a different way of flowering big steamed buns, the surface is golden, all smile and bloom, pinch it fluffy and soft with your hand, it is not collapsed, there are still layers inside, take a bite, full of sweetness It is better than the bread sold outside.  

First of all, prepare: 500 grams of plain flour, one room temperature egg, 5 grams of yeast, 60 grams of sugar, 160 grams of warm milk, 30 ml of corn oil.

The first step is to pour the ordinary flour into the container, add yeast and sugar, knock in the eggs, stir well with chopsticks, then slowly pour the warm milk into the flour, stir with chopsticks while pouring, stir into a flocculent, then pour in corn oil, knead the dough with your hands, knead it into a smooth and slightly hard dough, cover it, put it in a warm place, and ferment until it is twice as large.

The second step is to sprinkle a layer of dry flour on the panel, put the fermented dough on the panel, knead it, exhaust it, and knead it a little more to make the dough more delicate and smooth.

The third step is to take a dough from the outside to the inside and knead it, close it from the tiger's mouth, and then put the mouth downward, put it between the two hands, knead it into a circle, each dough is done according to this method, cover it with a lid, carry out secondary fermentation, and ferment for about ten minutes.

The fourth step is to heat the electric baking pan, brush a layer of cooking oil with a brush, after the oil is hot, put in the raw pi, fry the bottom until it is set, and the color can turn yellow.

The fifth step is to put the fried raw pi into the steamer again, the bottom is facing up, cover the lid, turn on the high heat and steam for 20 minutes, turn off the heat when the time is up, simmer for another five minutes, open the lid, and the big steamed bun is ready.

The surface is golden, all smile and bloom, pinch it with your hand and fluffy and soft, it is not collapsed, there are still layers inside, take a bite, it is full of sweetness and is better than the bread sold outside. Let's try it out.

Make it at home, clean and hygienic, eat it at ease, as long as it is in accordance with this ratio, novices will also have zero failures, if you don't believe it, you will give it a try, and make it for your family to eat once to ensure success.