500 grams of common flour, 220 grams of warm water, 8 grams of fresh yeast (or 6 grams of dry yeast), and a proper amount of condensed milk with original flavor and chocolate flavor.
working methods
1, the fresh yeast is melted with a little warm water, and the flour is put into the basin. First add yeast water, stir with chopsticks, then add warm water several times, stir with chopsticks while adding water until it becomes a snowflake-like pimple, and finally knead it into dough by hand.
2. Cover the dough or cover it with a wet cloth, stew for 15 minutes, and then knead the dough evenly. At this time, you will find that the dough is quite delicate. Cover and ferment for 2-3 hours until the dough is twice as large as the original volume and has a uniform honeycomb inside.
3. Press the fermented dough repeatedly with a dough press for 5-6 times and then knead it evenly by hand (or knead it directly by hand) until there are basically no bubbles in the dough.
4. Put the kneaded dough on the chopping board, roll it into rectangular dough with a thickness of about 5 mm, roll it into long strips from the long side, and cut it into 24 steamed bread blanks with the same size with a knife.
5. Cover the green steamed bread with a wet cloth for 20-30 minutes, and gently press the surface of the steamed bread with your hand, which will bounce up immediately, and you will feel lighter when you lift the green steamed bread. If only it wasn't as heavy as it was at first.
6. Put the steamed bread blank into a steamer filled with cold water and spread it with wet drawer cloth. Leave a certain gap between the blanks, which will increase when steaming. Cover the steamer with high fire and turn to low fire 10 minute. Turn off the fire for 3 minutes, then open the lid. Take it out at once and put it on the curtain. If you don't eat it right away, cover it with a wet cloth and put it in a fresh-keeping bag.
7. Put enough oil in the pot and heat it to 60%. Add steamed steamed bread and fry until the skin is golden. Take them out and put them on kitchen paper to absorb excess oil. Put them on the plate with steamed bread. In addition, pour two kinds of condensed milk into a small dish, draw a pattern with a toothpick, and serve with steamed bread.