How to make milk-flavored steamed buns

• 

  1. Condensed milk + sugar + yeast + 100 water, stir well and let it sit for about 10 minutes (do not add salt), set aside.

• 

  2. Add the sifted flour to the prepared yeast mixture little by little, adding one at a time Stir into cotton wool in the direction

• 

  3. When the dough is almost formed, mix the oil and salt mixture Pour in little by little and knead until smooth.You can knead the dough by beating, pounding, and stretching.I was smooth and extended within 15 minutes.

• 

  4. After kneading, put it back into the basin, cover it with a damp cloth, and put it in a slightly warm Fermentation will double in size at 32-35 degrees, about 45-60 minutes, it depends on your environment.Once the dough is fully tested, you can dip your finger in dry powder and poke it into the risen dough.It is enough that the hole does not shrink back and does not stick to your hands.

• 

  5. Take it out after it has been sent, and let the air out on the chopping board.Knead it well and then let it out as much as possible.After the gas is released, knead and cut into long strips.

• 

  6. The cross-section after exhaust is verified as shown in the figure, and the cross-section is smooth and smooth without pores.The size of the cut can be estimated to be about the width of two fingers apart.Then cover with plastic wrap and let it sit for 10 minutes to rise (to make the steamed buns softer).

• 

  7. For secondary fermentation, you need to heat the water under the steamer to 70-80% heat in advance, then turn off the heat, put the cut dough on the steamer and cover it, and ferment it to double the size.Due to the current temperature High, it will take about 35 minutes to grow, and it will be one or two times larger than the original size.(I forgot to take a screenshot here)

• 

  8.After sending it for the second time, open the fire directly.After the water boils, turn to medium heat for 10 minutes, then turn off the heat and simmer for 4-5 minutes before returning to the pot.

• 

  9.This is what it looks like.Please forgive me if there are any omissions in this first time.According to There are many recipes that the great masters have modified and modified by themselves.It's also my first time doing it.