How to make milk-flavored steamed buns

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  1.500 grams of flour

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  2. 4 bags of milk, 5 grams of yeast bag, and 4 eggs.

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  3. Beat the eggs into the dough, sprinkle the yeast on the eggs, open the milk and pour it into the container.Use chopsticks to stir the flour into cotton wool without using water, and finally knead it with your hands.

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  4. The dough is folded until the basin is light, the hands are light, and the surface is light.I am at 10:30 pm Once it's put together, it won't be done until eight o'clock tomorrow morning.

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  5. It looks good when you wake up in the morning.Just touch it with your hand and it will not shrink..

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  6.Every time I mix it with a little edible alkaline water, and then dip my hands in water Mix it several times to whiten it

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  7.The combined surface is very smooth

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  8. Before rolling the dough into long rows,

• 9.Punch it into a uniform paste with your hands.
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  10. The steamed buns should be kneaded with more dry flour.The so-called noodles-grabbing steamed buns are delicious.

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  11. Use a brush dipped in oil to brush the steamer to prevent the steamed buns from sticking to the drawer, and place the prepared steamed buns Don't put them too close together in the drawer, otherwise they will stick together and look bad.Cover and let it steam for half an hour.Steam for twenty minutes, turn off the heat, and open the lid after five minutes.

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  12. The steamed milk-scented steamed buns are fragrant when you open the lid and add this The noodles are fragrant.Chongqing people don’t eat noodles, but you can see that you must eat the steamed buns I made.

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  13.Take a close-up photo.Of course, eating ordinary steamed buns will make you addicted, and you will no longer want to eat other steamed buns.

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  14.Finished Picture