How to make milk-flavored buns

As long as you live, you have to eat. And if you want to live longer, you have to eat better. In order to eat better, you first have to change your bad habit of eating takeout. From now on, it’s best to cook your own meals every day. If you don’t know how, I will teach you how to make milk-flavored buns now.

1. Fermentation: If the weather is cold, you can first heat the milk slightly (just heat it slightly, not too hot or the yeast will be scalded to death), add yeast and sugar, and then add it to the flour little by little, knead the dough until the dough is shiny, the basin is shiny, and your hands are shiny. Cover with a wet cloth and ferment until it is twice as large (it should not bounce back when pressed. Over-fermentation will make the dough sour and not very delicious). If you are in a hurry to ferment, place the basin on hot water to use the heat from the steam to speed up the fermentation.

2.12 If there is no rebound after pressing, it means the fermentation is over.

3.21 Exhaust: You can add some flour or knead the dough directly. Try to knead the fermented bun skin back to its original size, cover it with a wet cloth and let it ferment for an hour, then repeatedly exhaust and knead it evenly before fermenting. It usually takes at least one to two hours. It is very tiring but it is an important step.

4. While exhausting, you can adjust the filling: chop the pork belly, add diced mushrooms and chopped green onions, and season with soy sauce and sesame oil

5. Vegetable filling: Chop the cabbage and carrots finely, add salt, knead to remove the water, squeeze out, add water to wash off the excess salt, squeeze out the water, and add chopped celery leaves

6. Make the buns: Roll out the dough according to the size of the buns in your budget, then wrap the buns and let them sit for half an hour to fully ferment again.

7. Steam the buns: After the water boils, put the buns in and steam for 15-20 minutes, then let them sit for about 5 minutes before serving (be careful not to let the water get on the buns during the boiling process, otherwise the skin will feel like dead dough and will not be fluffy at all)

After seeing the milk-flavored buns introduced to you today, I think you may have learned how to make it. The editor would like to remind you that you must prepare the ingredients as required so that you can make better dishes.