How to make milky white steamed buns

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  1. Boil the yeast in warm water and add condensed milk

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  2.Put an appropriate amount of white sugar (add according to your own taste) into the flour, stir evenly, and pour in the mixed yeast and condensed milk.Stir until there is almost no loose powder

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  3. Knead into a smooth dough.The longer you knead, the smoother the dough will be.Strong.Usually I knead for about ten minutes and cover with plastic wrap.I don’t have plastic wrap at home, so I use plastic wrap instead.Let the noodles rest for forty minutes (the resting time depends on the temperature and fermentation conditions)

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  4. Forty minutes later, when I woke up, I could clearly see the honeycomb network when I pulled it open.That's it.Then knead the dough until the air is released, and knead for about ten minutes

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  5.Knead until the surface is smooth.Make into long strips

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  6.Cut into unequal portions,

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  7.Knead it into the shape you like and let it ferment for ten to twenty minutes

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  8. Boil water in a pot and steam over high heat for ten minutes, then turn off the heat and simmer for five minutes.Take it out of the pan, delicious and healthy milk-flavored steamed buns

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  9.To add, I use condensed milk is this.It tastes better when used to dip steamed buns out of the pot