1. Flour, Yuanzhen sugar, salt, stir and put into the chef's machine, then add the yeast and stir, then add the milk, stir the chef's machine at 1 speed or slow speed for 2 minutes to form a dough, 3 speed or fast stirring until the dough is smooth, the total is almost the same.10-15 minutes.(If you knead the dough by hand, you can search online for how to make steamed buns.Just knead it into a ball until smooth.)

2.After rounding, put it into the fermentation box at 27 degrees Celsius for 30 minutes.

3.No fermentation box Cover it with a relatively dry damp cloth and let the room temperature rise to about 2 times.If you poke the hole with your finger, it will not spring back immediately.(If the fermentation is excessive, the dough will collapse when you poke holes with your fingers, and there will be a sour taste.)

5.Take a small dough , flatten it with your hands, put the taro paste on top, and pinch it once as shown in the photo.

6.Turn 90 degrees again , pinch it again, and it will take shape.It is simpler and faster than making round buns, and there are more tricks, haha.

7.7 are just right.Fill 1 pot, leaving enough space, cover and place in a warm place to rise for 30 minutes.

8.After proofing , the dough will expand slightly than before, just use cold water to steam it, and steam on high heat for about 10 minutes.
Basically, the whole nest will start to smell, and the fragrance will come out.After another 2 or 3 minutes, you can turn off the heat.After 1 minute of steaming, take out the steamer.Do not keep it on the pot to prevent the steam from burning the bottom.Soaked.

9.Delicious taro paste The milk-flavored steamed buns are finished, let’s take some time to make them! ^@^