Ingredients
Flour ( appropriate amount ) | Milk(appropriate amount) |
White sugar ( Appropriate amount ) | Yeast ( Appropriate amount ) |
Condensed milk ( optional ) |
How to make milk-flavored steamed buns
1.Add flour, sugar and yeast into a slightly larger basin and mix well.
2. Pour the milk and stir.
3. Stop adding milk after stirring until it becomes flocculent.
4.Knead with hands into a smooth and slightly soft dough.
5.Cover with a damp cloth or plastic wrap and let it ferment in a warm place until it doubles in size., the finger is inserted without retracting.
6. Deflate the dough, divide it into two parts, and let it rest for a few minutes.
7. Flatten the dough and roll it into a rectangular sheet.
8. Roll up from bottom to top, and pull the dough while rolling to make it solid.tight.
9.The rolled dough forms a strip.
10.Use a knife to cut into small pieces of suitable size.
11.The cut surface has obvious rolled texture and is smooth without bubbles.
12. The cut surface is smooth and has no bubbles.
13.Put cold water into the oiled steamer and steam over high heat for 15 minutes and then turn off Simmer for 5 minutes.(The specific time depends on the size of the steamed buns.If the steamed buns are larger, the steaming time will be longer.Remember not to open the lid during the process.)
14.Eat with condensed milk or directly.
15.Picture of the finished product.The sweet, white and plump milk-flavored steamed buns are so delicious!
16. Let the steamed buns cool completely, put them in a fresh-keeping bag and put them in the freezer of the refrigerator for quick freezing , take it out for breakfast the next day and steam it directly in the pot until soft, it will be as good as new.This is what my family does all the time, it’s a very quick breakfast!
Tips
It must be rolled tightly, otherwise it will fall apart after steaming.
The amount of milk depends on how much you add.Making steamed buns is not like cake, there is no fixed amount, you can use more or less.
I have about 600g of flour here, a box of semi-pure milk, about 360g, and about 55g of sugar, which is just right in sweetness.
If you like the milky flavor, you can add some milk powder and mix it with the noodles.
Knead the dough more, so that the surface of the steamed buns will be smooth and the inside will taste fluffy and tough.And the more you knead the buns, the whiter they become.
Before steaming, you need to rest the dough for a while.The steamed buns made in this way will not stick to each other and will be very fluffy.
Cold water pot steaming is to allow the steamed bun embryo to be heated slowly, so that the quality of the steamed bun will not be affected by sudden heating.
After steaming, simmer for 5 minutes to prevent the steamed buns that have just come out of the oven from shrinking when exposed to cold air.Affects the shape of steamed buns.
I steamed two pots.The first dough was not rolled tightly and fell apart.The second dough was very tight when rolled, but it was complete after steaming.
Because flour brands and regions vary in water absorption, adjust it yourself.
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