Ingredients
How to make milk chrysanthemum steamed buns
1. Prepare flour, heat milk in microwave, add sugar, stir until melted, let cool slightly until it is not hot, add yeast, stir until melted.
2. Pour the mixed milk into the flour, slowly pour it in three times, Knead until smooth dough forms.
3.Wrap it in a plastic bag, seal it tightly, and put it in a warm place to rise.I put it in a warm steamer.The steamer should not be too hot, just warm.
4.This is after fermentation for 1.5 hours.
5. Knead the dough from the outside to the inside with some force.
6.Knead into long strips and cut into small pieces.
7.Cut them all into small uniform pieces.
8.Take 1 dose and knead it into a long and uniform strip.
9.The two chopsticks are about long.
10. First roll one side into a roll.
11. Then roll the other side in the opposite direction.
12.This is rolled up.
13.Use chopsticks to pinch around the waist, don’t pinch too hard to break it.
14. Gently pull out the chopsticks, they are clamped.
15.Use scissors to cut a corner, as shown in the figure.
16.Cut the second corner.
17. Cut all 4 corners and the chrysanthemum is ready.
18. Garnish with cranberries and you will feel much prettier instantly.Let it sit for about 15 minutes..
19. Boil water in the pot and steam for 15 minutes.Do not rush to open the lid and simmer for 5 minutes.It will take about a minute.
20.Pose for a photo, it’s so beautiful!
Tips
When kneading the dough, don't pour all the milk in at once.Because the water absorption of flour is different, you can add or subtract an appropriate amount of milk.When rolling, divide the long strip into two sides first, so that the rolled chrysanthemum will not be asymmetrical.After the steamed buns are steamed, don't rush to open the lid.Steam them for about 5 minutes to prevent shrinkage.
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