How to make steamed buns with milk

Steaming steamed buns with milk can make the buns have a milky flavor, which not only makes the taste more rich and sweet, but also has very good nutritional value and has a good effect of nourishing the body. When steaming steamed buns with milk, you can use milk to knead the dough. When kneading the dough with milk, you can add some white sugar appropriately. In addition, you need to add yeast and use warm water to knead the dough. Let us now learn about the method of steaming steamed buns.

Material

500g Hong Kong flour (daffodil flour), 5g dry yeast, 10g sugar, 50ml warm water, 200ml milk

practice

1. Knead the dough: a. Mix flour and sugar. b. Pour dry yeast into warm water that is not hot to the touch, stir gently and pour into the flour. c. Then use chopsticks to stir the flour into the shape of wheat ears; add milk while stirring, until there is no dry flour in the basin, then remove the chopsticks and start kneading the dough with your hands, until the dough is smooth and does not stick to your hands, and there is no flour on the basin and hands. 2. Let the dough rise: 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 around the heater, otherwise the time should be increased by half an hour to 1 hour. The fermented dough should be twice as large as the original volume and full of bubbles.

3. Kneading the dough: 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 a round shape. 5. Proofing: Pour 1 liter of water into the steamer, put the steamer on, put the cut steamed bun dough on a piece of baking paper 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 pot 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.

Tips

1. When kneading the dough, the warm water and milk should not be too hot, preferably below 35 degrees. 2. Hong Kong powder is also called narcissus powder. The snacks made with it are white in color. If you don’t have it, you can use ordinary special powder. 3. The fermentation time should not be too long, otherwise the dough will easily become sour, and the final product will be sour steamed buns. 4. The water for steaming steamed buns must be cold water into the pot, and the fire can only be turned on after it has risen. 5. The lid of the pot cannot be opened immediately after steaming, otherwise it will shrink.

<<: Walnut sauce for babies

>>: What is mango fish?