How to make various steamed buns

Steamed bun is a staple food we often eat and it is the most common type of pasta. Many people eat steamed buns every day and get bored of it. At this time, you can make some special steamed buns, which are not only delicious but also have a good effect on regulating the body. For example, milk-flavored steamed bun is a more special kind of steamed bun. Milk is added to it, so it tastes delicious. You can also add other vegetables to make delicious steamed buns.

Milky steamed buns

Ingredients: 500g Hong Kong flour (Narcissus flour), 5g dry yeast, 10g sugar, 50ml warm water, 200ml milk. Method: 1. Mix the flour and sugar. b. Pour the dry yeast into warm water that is not too hot, stir gently and pour it into the flour. c. Then use chopsticks to stir the flour into a wheat ear shape; add milk while stirring until there is no dry flour in the bowl. Then remove the chopsticks and start kneading the dough with your hands until the dough is smooth and not sticky, and there is no flour on the bowl and hands.

2. Let the dough ferment: Cover the kneaded dough with a wet cloth or wet towel and place it in a warm place for fermentation for about 1 hour. In winter, it needs to be placed near the heater, otherwise the time should be increased by half an hour to 1 hour. 3. Kneading: Knead the fermented dough again until the volume is reduced, and knead it into strips after the internal air is squeezed out. 4. Cutter: Cut the kneaded noodles into pieces of appropriate size. If you like round steamed buns, you need to roll the dough into balls. 5. Proofing: Pour 1 liter of water into the steamer, put the steamer on, put a piece of baking paper on the cut steamed bun dough and put it into the steamer, cover the pot and let it proof for 20-30 minutes. 6. Steaming: After the proofing is over, steam on high heat for about 10 minutes until the water boils, then turn to low heat and steam for 15 minutes. When steaming, cover the edge of the lid with a towel to prevent steam leakage; do not cover the lid immediately after steaming, turn off the heat and wait for 5 minutes before opening the lid. 7. Storage: Take out the steamed buns, let them cool, put them in a fresh-keeping bag and refrigerate them.

Pumpkin and Milk Steamed Buns

Ingredients: 400 grams pumpkin puree, 560 grams medium-gluten flour, 75 grams sugar, 50 grams fresh milk, 8 grams instant yeast. Method: step 1. Steam the pumpkin and let the pumpkin puree cool. Weigh the rest of the ingredients for later use. step 2. Put all the ingredients except the fresh milk into a blender and mix. step 3. As the moisture content of each pumpkin is different, add fresh milk to adjust the humidity of the dough to about the same level as in the photo. step 4. Cover with plastic wrap and let it ferment at room temperature for about an hour until it is twice as large. step 5. Sprinkle a little hand powder and roll the dough into a thin slice. step 6. Fold it left and right and then roll it into a piece again. Repeat this action 2-3 times. step 7. Finally, roll it into a piece and roll it into a long strip and cut it into about 5 cm cylinders. step 8. Cover it with bun paper, cover it with plastic wrap and let it stand for 20 minutes. step 9. Steam it on medium heat for 12 minutes and it's done.

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