1. Prepare flour, milk powder, add appropriate amount of sugar, I put about 20g
2. Yeast is melted with 30 degrees warm water
3. Knead into a smooth dough, cover it, and leave it in a warm place to ferment
4. About an hour or so, put your finger on the noodles, press down, it will be fermented without retracting
5. Take a piece of dough and knead out bubbles
6. Roll out into a rectangle and brush with a layer of oil
7. Stack three layers horizontally and vertically
8. Cut into small strips
9. Take two pieces and stack them together
10. Take a chopstick and press it down in the middle
11. Stretching at both ends and twisting out the layers in the reverse direction, it’s best to close the mouth
12. Brush a layer of oil on the steamer, put in Hanamaki and wake up for 20 minutes
13. After boiling the water on a high fire, steam for 15 minutes, and it will be out of the pot after 5 minutes of stuffiness.
14. I made steamed buns again, just like the Hanamaki evaporating
15. Big steamed buns are out of the pot
Tips:The water absorption of flour is different. Yeast is easier to ferment with white sugar. This depends on the amount of flour you use and the temperature at home. I only use this as a reference. I always make it a few times.
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