How to make red bean milk-flavored steamed buns

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  1.In a small bowl of milk, you can add a little hot water to make the milk temperature about 35 degrees, and put in the yeast , let it rest for five minutes

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  2.Put the prepared milk into the flour and mix it with your hands When the dough is smooth, add water slowly if there is not enough water.Do not add it all at once, and then seal it with plastic wrap

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  3.After about an hour (depending on the indoor temperature, it may take longer in winter) when the dough doubles in size, I am used to dipping my fingers in water or dry flour to poke a hole in the dough.If the dough springs back when pressed, it means it has not fermented enough; if the dough collapses all of a sudden, it means it has been over-risen.

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  4. Take the dough out and place it on a cutting board sprinkled with dry flour and knead to deflate.The surface of the finally kneaded dough is smooth, and if you cut it open, there are basically no holes inside.Then roll out the dough

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  5. Add sugar natto evenly, and then roll it up until it is rolled The tighter the better.

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  6.Cut into a width of about two centimeters

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  7. Let the steamed bun embryos rise until they are obviously larger (does not need to be twice as big), then they can be steamed in a pot.Add cold water to the pot.Then steam over high heat for fifteen minutes and turn off the heat.Do not open the lid immediately, let it simmer in the pot for five minutes before opening

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  8.Finished picture , and also made two little hedgehogs