How to make milk-flavored steamed buns

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  1.Milk-flavored finished product

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  2.Weigh all the powder and pour it into the container.

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  3.Then stir the various powders evenly with a spatula.

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  4. Pour in warm water, the best temperature is 35-40 degrees, which is the best Fermentation temperature, while pouring warm water, use a spatula or chopsticks to stir until it becomes fluffy.

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  5. Then start kneading the dough with your hands until the dough is not dry, not wet, and not sticky.For the best condition, then cover it with plastic wrap and place it in a warm place to ferment.In winter, it usually takes about one and a half to two hours to ferment.I put it in an air-conditioned room and it fermented in about one hour and ten minutes.After fermentation, poke it with your finger.If the hole you poked remains in that state, it means that the dough has fermented in place.(Due to the limited upload of pictures, the pictures taken during fermentation in the air-conditioned room are omitted here)

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  6. will Knead the fermented dough to loosen the air and divide it into several evenly sized pieces.My recipe is about ten pieces.I used Bao Xue Mei Niang's mold.I rounded the small pieces and put them into the mold, then pressed the center until it was dented, and then poured it out, so that it became a very round semicircle.

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  7. What is made with a mold is a very regular semicircle.Of course, no mold is needed.The same goes for hand pinching.Brush the steamer with a layer of oil to prevent sticking, then put the prepared steamed buns in the steamer to continue rising for the second time, about thirty minutes in winter and twenty minutes in summer.

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  8. Boil water over high heat, steam for 20 minutes, then do not open the lid in a hurry.Simmer for 5 minutes.

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  9.The milky steamed bun is ready.Dear, have you learned it? Come and make it quickly.While enjoying the delicious food with your family, it is also a joy to increase the family bonding!