White and plump milk-flavored steamed buns

Overview

Before I didn’t know how to make noodles, I always bought steamed buns to eat outside. Later, after watching a diet and health program, I decided to make my own. When I first started to learn how to make it, various small problems often occurred, such as the steamed buns not being soft in texture. Later, as I made more, I became more proficient. The steamed buns made this time are Cantonese-style knife-cut steamed buns, which are fermented in one time. They have a soft texture and are very delicious. Let’s follow suit together😄

Tags

• staple food
• home cooking
• steamed bun hanamaki
• cake flour
• sugar
• yeast
• milk

Ingredients

Steps

1. 1 First put all the ingredients into the bread bucket, stir with chopsticks, first use low speed for 2 minutes, then turn to high speed and knead until the surface of the dough is smooth.

   

2. 2 Cover with plastic wrap and let rest for 5 minutes. Roll the dough into a rectangular shape, then fold it in three and roll it out again. Repeat this step at least 6 times. Then evenly brush the surface of the rectangular dough with water and roll it into a cylinder from top to bottom.

   

3. 3 Gently knead the dough from the middle to both sides to make the dough even in thickness. Then use a scraper to divide the dough into 40g green embryos. Place the green embryos on anti-stick oil paper, then place them in a steamer, cover with the steamer lid, and ferment for about 15 minutes.

   

4. 4 After the dough is fermented, put cold water in the pot, steam it over medium-high heat for about 13 minutes after the water boils.

   

5. 5 Turn off the heat and simmer for 3 minutes. Then put it on the grill to cool, seal it in a plastic bag and store it at room temperature. If the weather is hot, store it in the refrigerator.

   

6. 6 Isn’t the presentation beautiful😊

   

7. 7 The organization is also good😊