Health benefits
White sugar: low protein
Ingredients
Flour ( 400g ) | Milk ( 200g ) |
Yeast ( 4 grams ) | White sugar ( One tablespoon ) |
How to make milky butterfly steamed buns
1.Prepare the ingredients, sprinkle the sugar and yeast into the flour and mix well
2.Add the milk into the flour little by little and stir into large cotton wool
3.Knead the dough, cover it with a damp cloth and let it ferment in a warm place
4. Let the dough ferment until it doubles in size.If it does not shrink back when pressed with your fingers, it is ready
5.Sprinkle some dry flour on the dough table and knead the dough until it is smooth
6.Take part of the dough and divide it into pieces of about 40 grams each
7.Get One recipe, two halves
8.Use your hands to form a long and thin strip
9. Roll up the top counterclockwise and the bottom clockwise, leaving a thin The tentacles that make butterflies
10. Use chopsticks to pinch two-thirds of the butterfly
11.Form the appearance of a butterfly
12. Do it in sequence, cover with a damp cloth and ferment for twenty minutes
13. Boil the water in the pot, put the butterfly agent in, leaving a proper gap in the middle, bring to a boil over high heat, steam for twenty minutes, do not open the lid immediately when the time is up, wait Leave it on for two minutes
14.The fat white butterfly is out of the pot
15.Make a show
16.One by one
17.Finished picture
Tips
Don’t make the dough of this steamed bun too soft; be sure to cover it with a damp cloth during the second fermentation so that the surface will not dry out; wait two minutes after steaming before removing the cover to prevent the steamed bun from shrinking suddenly when it is cold; make more When the Qinwai steamed buns are completely cool, put them in a food bag and freeze them in the refrigerator.When you reheat them, they will look like freshly steamed buns.
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