Milky Mantou

Milky Mantou

1. Take 500g of flour and 30g of milk powder and mix well.

2. The yeast is melted with warm water.

3. Pour the yeast water and brown sugar water into the flour to neutralize the noodles, knead it into a smooth dough, cover it and let it stand overnight.

4. Proofed dough.

5. Knead the dough repeatedly to exhaust air, and knead it into a strip.

6. Cut into evenly sized doses.

7. Spread a layer of corn leaves on the steaming grid, put the raw embryos of the steamed buns on top, and proof them for the second time.

8. After proofing for one hour, steam it in the pot. Steam on high heat for ten minutes, simmer for five minutes, open the lid, and take out the steamed buns.

9. Milk-flavored buns.