Handmade Milk-flavored Buns
1.
High-gluten flour 600ml
2.
High-gluten flour 600ml
3.
180ml milk
4.
Pour the above materials into the bread machine, then add sugar and salt on one side, and add baking powder on the other side (baking powder and sugar salt cannot be mixed, otherwise it will affect the fermentation effect)
5.
Knead the noodles into three light dough (hand light surface light pot light)
6.
When the dough has risen to twice its size, use your fingers to poke the holes, and the holes can be used without shrinking.
7.
Since I fermented all night, the dough was a little too overy (smells sour). Add half a spoon of baking soda to neutralize it (the baking soda is melted in the water and added to the dough). If it is not overheated, you can ignore this step.
8.
Shape the dough into a rectangle (make a knife to cut the steamed buns). If you like round steamed buns, just shape it into a round shape. At this time, the dough must be smooth, otherwise the steamed buns will not look good.
9.
Use a knife to cut into the picture. Dip the surface with flour to prevent it from sticking. Leave it to stand for 15 minutes for 2 times of fermentation.
10.
Wet the cage cloth with water, put water in the pot and put a steamer basket on the cloth, put the steamed buns in the static state, the gap between the buns should be large
11.
The fire is boiled, and after SAIC, turn to medium and low heat and steam for half an hour
12.
Turn off the heat and open the lid immediately
13.
Isn’t it a very beautiful and smooth steamed bun, and it’s better and safer to make than the outside ^o^
14.
Isn’t it a very beautiful and smooth steamed bun?
15.
It’s better and safer to make by yourself than outside ^o^
Tips:
1. Don't hesitate to make the noodles, you must make the noodles until the steamed buns look smooth.
2. Add 2 drops of oil when exhausting, the steamed buns will be more shiny
3. Open the lid immediately after turning off the fire to prevent dripping on the steamed buns and cause dents
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