Many people don't have a good understanding of the ingredients when making European steamed buns because they don't have baking tools. The European steamed buns they make are as hard and unpalatable as steamed bread. Today, I will teach you how to make simple and fat-reducing European steamed buns without professional baking tools and glove film. The European steamed buns made in proportion are simple and delicious.
What is the best way to make a simple fat-reducing European bag? Required materials: 200g whole wheat flour, 50g medium gluten flour, 7g matcha flour, 3g baking powder, 0g olive oil or butter10g, 30g xylitol or sugar substitute, and proper amount of nuts and fruits.
European packing practice:
1. Mix whole wheat flour with medium gluten flour, matcha powder and baking powder, add a bowl of water and knead into dough. It should be noted here that the dough must be kneaded until it is smooth.
2. Pour in olive oil and xylitol and knead the dough until it is elastic, then pour in nuts and fruit particles and knead. You can add it here according to your own taste. If you like hard European steamed buns, you can add more sesame seeds or walnuts.
3. Cover the kneaded dough with plastic wrap and put it in the sun for 2 hours. If it is cold in winter, you can put the dough next to the heater. After 2 hours, the dough swelled to twice the size before, which proved that the fermentation was good.
4. Put the fermented dough on the chopping board, press the air out of the dough and divide it into fist-sized dough for later use.
5. Roll the dough into thin slices, wrap one piece of dough, coat olive oil in the middle of the dough to prevent adhesion, and pinch the joints tightly.
6. Sift a layer of flour on the wrapped dough and cut a flower knife on the surface with a knife. The most important thing is to cut the dough covered with bread and put it on the chopping board for half an hour.
7. Preheat the oven to 200 degrees Celsius in advance and bake the dough in the oven for 20 minutes. High temperature baking will make the dough swell and the skin become very crisp. After 20 minutes, the European bread will be ready.