1. Pour milk into the bowl
2. Add the yeast and stir evenly
3. Pour flour into the container
4. Add sugar and light cream
5. Add milk and mix into flocculent
6. Then mix it into a smooth dough, cover it with plastic wrap and let it ferment in a warm place
7. Prove to double the size, sprinkle dry powder on the kneading board, put on the dough and knead until smooth
8. Then roll it into a sheet
9. Roll up from top to bottom
10. . Then use a knife to cut into steamed bun blanks
11. Put clean water in the pot, and then put the steamed buns for proofing for 20 minutes. After proofing, turn on high heat and steam for 15 minutes, then turn off the heat, and simmer for 3 minutes without opening the lid.
Tips:The fermented dough must be kneaded with dry powder to make the dough smooth
