How to make steamed bread in the oven

Material of oven steamed bread

200g low-gluten flour 500g milk powder 80g yeast 5~ 10g salt 1~2g corn oil 20g sugar 100g baking powder 10g water or milk 200~250g cereal.

Steps of oven steamed bread

Step 1

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Put all flour except milk, yeast and oil into the steel cylinder of the chef's machine and stir evenly 10 second.

Second step

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Separate 10g from the milk, put it in a bowl, heat it to about 40℃ (you can heat it in water or put it in a microwave oven for a few seconds), add yeast to dissolve it, cover the bowl, wait for about one minute, and a layer of floating foam floats on the surface of the milk.

Third step

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Pour the milk yeast liquid into the chef's barrel, stir for 2 minutes, and slowly pour the milk to adjust the dough humidity (don't pour all the milk at once, different brands of flour have different water absorption). If the inner wall of the barrel is smooth and there is no dry powder, it will be OK.

Fourth step

After assembling, open the second gear for 3~5 minutes (if the machine cylinder is not big enough, it will take longer to play in two parts).

Step five

Open the third gear for one minute and the fifth gear for four minutes to make a film (not high gluten, it is unlikely to make a glove film, but if it is strong, it will be energetic, like Shandong steamed bread). Put the dough in order, start the second to third gear (some machines don't work, and the second gear takes a long time to mix evenly, which takes time), put the oil and stir for three minutes.

Step 6

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After mixing, make the dough into a smooth spherical shape, put it back in the jar, and put it in the oven for fermentation for 60 minutes together with the jar (the dough is twice as big as the original, and the time is only for reference). The surface bulges. Put your finger into the flour and stick it in the middle. It's OK if it doesn't bounce.

Step 7

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Sprinkle a layer of flour on the chopping board, take it out, cut it into long strips, roll it into long strips, cut it into 50-60g pieces, flatten it slightly by hand, vent, round it, relax it for 5- 15min, flatten it again, vent it, round it, and put it in a baking tray for secondary fermentation.

Step 8

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Fermentation time is 30~60 minutes (fermentation time depends on different regions). If you want to speed up, you can put hot water in the oven or turn on the oven for fermentation.

Step 9

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After fermentation, remove the baking tray from the oven, cover the surface with film, preheat it at 200℃ for 5~ 10 minute, put it in the oven and bake it at 200℃190℃/kloc-0 ~15 minute (the second last box).

Step 10

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In order to color beautifully, you can brush egg yolk/whole egg liquid on raw steamed bread.

Step 1 1

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Brush honey or syrup, condensed milk is also excellent.

Step 12

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The other is to put a plate of water under it and steam steamed bread.