How to make milk-flavored steamed buns

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  1.These are the required materials, and there is an appropriate amount of white sugar in the bowl.First heat the milk until it is slightly hot.

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  2.Add one-seventh of the milk to melt the sugar, cool to slightly hot and proceed to the next step.

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  3.I usually don’t use a spoon to weigh the yeast, I just need to let the yeast evenly cover the bowl.As long as you can't see the milk on the surface, that's the amount you need.

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  4. Pour into the flour and stir it into cotton wool with chopsticks, knead it into a smooth surface, and use to keep it fresh Membrane covers the pot.

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  5. Then ferment until it doubles in size, and it will not rebound when you put your finger on it.Knead until there is no air, about 5 minutes.Roll into long strips on a clean cutting board and cut into appropriate pieces.

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  6.Pour cold water into the pot and apply a small amount of cooking oil on the steamer to prevent sticking.Close the lid and let the dough ferment again for about 20-30 minutes.Once the dough is bigger, turn on the steam and steam the buns.After steaming for 15 minutes, turn off the heat for 5 minutes and then open the lid again.

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  7. A pot of milky steamed buns is freshly baked! These ingredients can be steamed in two layers or stuffed.Today I made homemade red bean stuffing.I finished it so I made milk-flavored steamed buns again.