Milk-flavored steamed buns

Overview

How to cook Milk-flavored steamed buns at home

In a small bowl, add milk and sugar and stir until the sugar is basically dissolved
Pour in the flour, and pour yeast on top of the flour
Use chopsticks to stir evenly into a cotton-like consistency with almost no dry flour.
Remove the chopsticks and knead the dough with your hands into a smooth dough.
Cover the pot with a clean damp cloth and place in a warm place to ferment until doubled in size. I put it in the oven at 35 degrees for about 30 minutes.
Take out the fermented dough, add a little dry flour to deflate it, and knead it.
Keep kneading until the dough looks smooth and delicate on the surface.
Roll the dough into a long strip
Cut out the steamed bun embryo with a quick knife
Carefully place the steamed buns into the steamer and ferment at room temperature for about 15 minutes.
Cover and steam over high heat for 12 minutes, then turn off the heat and simmer for another 3 minutes.
Finished product.