Preparation method of walnut-peanut milk-flavored steamed bread Ingredients: flour 200g peanut-walnut pulp 120g yeast 2g milk powder 60g 1, flour, milk powder and yeast are put into a basin, and the peanut-walnut pulp is slowly added and stirred with chopsticks. 2. When you can't see the dry flour, knead the dough until it is smooth, cover it with plastic wrap and ferment. 3. When the dough is fermented to 2 times or 3 times the size, knead the dough and exhaust it, and divide it into 6 equal parts. 4. Roll the dough round by hand, put it in a steamer and let it stand for about 10 minute. 5. Put a proper amount of cold water into the steamer, turn on the gas fire and start steaming. After the water is boiled, steam it on low heat for about 10 minute, then turn off the heat and stew for about 3 minutes. Tips for flour fermentation: There are three kinds of leavening agents: baking soda. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding. 1. The gas released by baking soda is not rich, so the softness of the finished product made of baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose. 2, flour fertilizer must be used with alkali, because it will make the dough sour. However, alkali will destroy the nutrition of flour, and the dosage is difficult to master, and the finished product is easy to waste, so it is not recommended to use it. 3. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrition, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour. Not only that, yeast can also increase the B vitamins in dough during reproduction. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.