How to make mung bean milk steamed buns

People often complain about being stressed, having irregular diets, and being in a sub-healthy state. In fact, when you are resting, you can learn to cook and reward yourself on weekends. Next I’ll introduce you to the mung bean and milk steamed buns. You must find time to make them yourself.

1. Mix flour and mung bean powder in a ratio of 3:1

2. Add yeast water and use milk instead of water to knead the dough. First, stir it with chopsticks until it becomes flocculent, then knead it into a smooth state. The dough should be "three-light" - light on the hands, light on the bowl, and light on the surface.

3. Leave the dough to ferment at room temperature until it doubles in size, about 40 minutes

4. Degas the fermented dough and knead it into a cylindrical shape

5. Cut into pieces

6. Second proofing, 10 minutes

7. Use cold water and steam over medium-high heat for 15 minutes in a sauna. . .

8. Turn off the heat and let it cool for 3-5 minutes before removing the lid.

9. It’s out of the pot!

If you want to improve your cooking skills, of course, you can’t avoid practicing cooking more. Today, the editor introduces mung bean milk steamed buns to friends who like to cook. They are very suitable for practicing and will greatly improve your cooking skills. Go and try it now.