Sweet Condensed Milk Hanamaki Milk-flavored Hanamaki Steamed Buns

Overview

I have made Hanamaki countless times, and the slightly sweet and milky flavor I made this time was very popular. I ate three of them at once.

Material
Put all the ingredients into the bread machine and knead the dough for 20 minutes. You can also knead the dough by hand. This is the reconciled dough
This is a well-risen dough
My liquid ratio is slightly larger because after the dough rises, kneading more dry flour will make it taste better and make it more fragrant and white when steamed. If you want to knead more dry flour, you can increase the liquid. If you don’t like kneading, reduce the liquid. I kneaded about 150 grams of dry flour
Roll into a large round cake and sprinkle with oil. Peanut oil, corn oil, and cooked oil are better
Repeatedly change the angle and fold so that the oil will be evenly distributed.
The thinner the roll, the more layers it will have, and cut into long strips. Fold it again and roll up one end in staggered layers
I made two styles today
Two types of flower rolls are ready
Put it in the steamer and wait for secondary fermentation.
It is fermented twice, put the pot under cold water over medium heat, then turn to high heat, wait for about 18 minutes, turn off the heat and simmer for 2 minutes, then cover.
Steamed