Milk Germ Steamed Buns

Name: Milk Germ Steamed Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 150ml milk; 50g Wheat germ; 2g Dry yeast

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Recently, I have been quietly adding milk to steamed buns, so that some old comrades who do not drink much milk or drink too little milk also eat some calcium. Moreover, the milk-blended dough looks whiter in color, which is more in line with the old comrades' traditional aesthetic for steamed bread. Just stop there. Steamed buns mixed with milk have no special taste, do not affect the color, and no clues can be seen. As for anything else that would obviously change Bai Mantou, I dare not greet it easily. Otherwise, it would be really difficult to be seen through at a glance and refused to eat.
Wheat germ has always been used only in bread. Although this thing is good, it has a pale yellow color and a rough taste, so I haven't dared to use it in the midpoint. Rarely approved to be used in steamed buns, boldly blended steamed buns in proportion to the previous brown sugar germ bread, but there is a little rabbit in my heart: the color of steamed buns will not be so white, and the dots of germs scattered in the steamed buns will definitely be able to see through at a glance. , I'm afraid it's hard to hide from the sky. . .
Sure enough, the wheat is yellow. It can't be called a white steamed bun at all. It looks very rough and hard to compare with the delicate and soft white fat steamed bun. Can you pass the sea? "

Ingredients

250g Flour
150ml Milk
50g Wheat Germ
2g Dry Yeast

Milk Germ Steamed Buns

1. Materials

2. Pour 200 grams of flour, yeast and milk into the bread bucket

3. Put it in the bread machine, clamp it, select the dough mixing program, set it to 25 minutes, start

4. When the countdown reaches 15 minutes, add wheat germ

5. When the countdown reaches 5 minutes, stir evenly and stop the machine

6. Take out the bread bucket, put on the fresh-keeping bag tightly, and ferment for 1 hour

7. Dough grows up

8. Take it out and add 50 grams of flour,

9. Knead

10. Rubbing into long strips

11. Cut into 5 equal parts

12. Rounding

13. Put it in the steamer and let it rise for 30-40 minutes

14. Steam with cold water, after SAIC, steam on high heat for about 15 minutes

15. Turn off the heat after it's ripe

16. Take out and let cool

Tips:
The steamed buns with wheat germ have a coarser taste, so you can adjust the addition amount according to your preference.
Don't leave the steamed buns immediately after steaming. Turn off the heat and steam for 3-5 minutes to avoid skin wrinkles.