Milk sweet steamed buns

2024-07-03 11:57:03  Views 2 Comments 0

Health benefits

White sugar: low protein

Ingredients

White sugar ( 12 teaspoons, about 35g )
Whole wheat flour ( 100g )
Low-gluten flour ( 100g )
Yeast ( 2g )
Fresh milk ( 100ml )

How to make milk sweet steamed buns

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    1.Whole wheat flour, cake flour mixed

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    2.Fresh milk is too cold if kept in the refrigerator.Use warm water to warm the milk

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    3.Add yeast to warm milk and stir to melt, then add sugar and stir to melt.2g of yeast in the picture

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    4.Melted yeast, sugar and milk, slowly add it to the flour with chopsticks Stir

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    5.Pour all the milk into small powder pieces

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    6. Knead the flour into dough (it is recommended to use a deeper plate, mine is too shallow and the flour always comes out)

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    7.Put it in a bowl and cover it with plastic wrap.Because the temperature is low now, I just cook it.It is placed next to the stove to ferment

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    8. Uncover the plastic wrap after about 30-40 minutes.Insert a small hole with your finger and it will be ready without springing back.Place it on the chopping board and knead to create air bubbles.Knead for about ten minutes

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    9. Knead the dough with your hands To flatten.It’s best to have a rolling pin, as it will make it flat, smooth, and even in thickness

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    10.Make heart-shaped steamed buns , roll out the dough to the desired thickness and press it out with a mold

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    11.The dough is big You can make it in several portions

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    12.I rolled the remaining dough into thin slices, spaced apart.Stack them together and use chopsticks to make a mark in the middle.The bottom piece begins to roll up slowly

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    13.After rolling it up, use a knife to cut it according to the chopstick imprint, and it will become two roses.Then arrange the petals to shape them.If the outer corners are not sticky, you can wet your fingers with water and it will stick.

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    14.The shape after all is done.Then place it on the steaming grid in a cold water pot

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    15.Because there was no gauze, I used oil absorbent Paper base.Cover the pot and ferment for 20 minutes for the second time, then steam over high heat

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    16.Steam over high heat for a few minutes After steaming, steam over medium heat for 10 minutes.Turn off the heat and simmer for 3-5 minutes (do not lift the lid).After simmering, open the lid and tilt it to a 90-degree angle.Let the water droplets from the lid slide along the edge of the pot and fall into the pot.Try not to drip onto the steamed buns, as the skin will wrinkle.Not good-looking

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    17.Tear off the oil paper while it is hot.It will be difficult to tear off when it cools (use gauze can eliminate this step)

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    18.Take a photo of the finished product

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    19.Show off the beautiful pictures, haha

Tips

1.The amount of sugar can be increased or decreased according to personal taste.The amount I use is generally sweet..
2.If you don’t have a mold, you can knead it into the shape you like by hand
3.To melt the yeast, you must use warm milk that is not hot, otherwise the active yeast will lose its fermentation effect.
4.Pour the milk into the dough and slowly add it while stirring.Push the lumps to the side and then pour the milk to the unmixed flour.After all the flour has become milk powder lumps, kneading the dough will be easy.
5.As the weather gets colder, I put the dough on the stove to ferment.You can also preheat the microwave or oven and then turn off the power and put the dough in to ferment.If it is not too hot, just put your hand in and warm it.You can also use warm water to separate it.Water fermentation

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