【condensed Milk Steamed Buns】--- Handmade Steamed Buns with Rich Milk Flavor

Name: 【condensed Milk Steamed Buns】--- Handmade Steamed Buns with Rich Milk Flavor
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 220g Flour; 100g warm water; 3 tablespoons Nestle Eagle Brand Condensed Milk; 10g Sugar; 2g yeast

by Poetic heart

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The white and fat little steamed bun is a common staple food in our lives, and it is also the favorite of children. It is often found in our breakfast.

The method of steamed buns is very simple, as long as a little flour, a little yeast, and a little water are enough. After thorough mixing and fermentation, it brings a nutritious and full-bodied delicacy.

When making white-flour steamed buns, I like to add some Nestlé Eagle-branded condensed milk to the steamed buns. The steamed buns are full of milky flavor and will never tire of eating. "

Ingredients

220g Flour
100g Warm Water
3 tablespoons Nestle Eagle Brand Condensed Milk
10g Sugar
2g Yeast

【condensed Milk Steamed Buns】--- Handmade Steamed Buns with Rich Milk Flavor

1. Raw materials: flour, condensed milk, yeast, sugar.

【condensed Milk Steamed Buns】--- Handmade Steamed Buns with Rich Milk Flavor recipe

2. Take three spoons of Nestle Eagle's condensed milk into a small bowl, and then add sugar.

3. Add warm water and mix well.

4. Add yeast and let stand for a while.

5. Pour the flour into a larger basin.

6. Slowly pour the yeast water into the flour, while adding it, stir with chopsticks to form a flocculent without dry powder.

7. After kneading the dough into a thick mass, add lard and knead it into a smooth and delicate Sanguang dough.

8. Cover the lid and ferment to twice its original size.

9. Take out the fermented dough, vent it on a panel sprinkled with a little dry powder, and knead it again into a smooth dough, then knead it into small strips, and use a knife to cut into steamed bun embryos of the same size.

10. The cut surface of the sliced steamed bun embryo should be smooth and there should be no bubbles.

11. The cut embryos of steamed buns are placed on a steaming rack coated with a thin layer of oil and fermented for half an hour. (Or spreading cloth on the steaming rack is also possible)

12. Put it in a pot of cold water, turn to medium heat and steam for about 5 minutes after high heat. The steaming time will increase or decrease according to the size of the steamed bun. (I added cold water to the pot during the second fermentation, and steamed directly after fermentation). Don't open the steamed buns immediately, keep stuffing for about 3 minutes before opening. When opening, try not to let the water droplets on the cover drip on the buns, so as not to cause the buns to collapse.

Tips:
Poetry heart phrase:

1: When making steamed buns, the ratio of flour to water is generally 2:1. If making steamed buns, the dough should be slightly harder, and if making steamed buns, the dough should be slightly softer.

2: The temperature of the water to dissolve the yeast should be around 30 to 35 degrees, too high will scald the yeast to death. If it is summer, cold water can also be used directly.

3: If you want no bubbles on the surface of the steamed bun, try to exhaust the air inside when exhausting.

4: Use cold water for steaming steamed buns, so that while the temperature rises slowly, the steamed buns can be evenly heated and expand slowly, so that the taste is soft enough.