Walnut and peanut flavored milk-flavored steamed buns
Overview
There were some walnuts left at home, and I peeled them all at once some time ago. I thought that the father and son could eat them if they wanted to, but found that peeling them like this would not attract their attention, so they could only put them in various pulps when making breakfast in the morning to eliminate them, otherwise they would worry about insects during this season. One morning I made some paste with walnuts and peanuts, and after drinking half of it there was still half left, so I used him to knead the dough to make steamed buns and steamed buns.
Tags
Ingredients
Steps
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Put flour, milk powder and yeast into a basin, slowly add peanut walnut pulp, stir with chopsticks while adding, when no dry flour can be seen, knead the dough with your hands until smooth, cover with plastic wrap for fermentation
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When the dough has fermented to 2 or 3 times its size, knead the dough again to deflate the air
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Divide the fermented dough into 6 equal parts
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Roll the dough into a round shape with your hands, put it in the steamer and let it rest for about 10 minutes
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Put an appropriate amount of cold water into the steamer, turn on the gas and start steaming. After the water boils, steam over medium to low heat for about 10 minutes, turn off the heat and simmer for about 3 minutes.
