Little White Pigeon Buns
1.
Flour and white sugar are ready. I added a few more spoons of sugar. Children like to eat sweet buns. You can add a small spoonful of aluminum-free baking powder. Aluminum-free baking powder is not harmful to the body and the dosage is very small, so there is no need to worry. Don't worry about it.
2.
Mix the milk with the yeast and let it stand for a minute or two. I add a lot of sugar, so I use high-sugar-tolerant yeast. The same is true if you don't use milk. The milk is more beautiful in color and tastes better.
3.
Pour the milk into the flour and knead it into a uniform dough. Cover with plastic wrap and ferment.
4.
Fermentation is about twice as big.
5.
Pour out and exhaust, keep the smooth side down, and knead some dry flour in. The more you knead, the smoother the finished product.
6.
Divide into dough of suitable size.
7.
Take a piece and rub it into a long strip and tie a knot.
8.
Squeeze out the tail with a scraper.
9.
The little white pigeons line up and are sent to the second fermentation for about 20 to 30 minutes.
10.
The second-favored little white pigeon uses black sesame seeds to make eyes.
11.
Use scissors to cut out the mouth.
12.
After the water is boiled, it is steamed in a pot. My dough is relatively small, and it can be heated for 7 minutes.
After steaming, don't rush to boil the pot. Let it simmer for a minute or two before opening the lid. The beautiful little white pigeons will be out of the pot. They are soft and delicious no matter how they eat.
