Milky Steamed Buns
1.
First, prepare the ingredients you need.
2.
After weighing the ingredients, knead the dough with a chef's machine, knead it into a smooth dough, and then ferment until the volume is twice as large as the original, and there are many honeycomb holes inside.
3.
Take out the dough and divide it into two parts. Add all-purpose flour to one part and knead it repeatedly to form a smooth dough. Add pandan leaf powder to the other dough and knead it into a smooth and even green dough.
4.
Roll the white dough into a large rectangle with a rolling pin.
5.
The green dough is also formed into a large rectangle with a rolling pin, which is the same size as the white dough.
6.
Put the green dough on the white dough, sprinkle some dry flour, and roll it up slowly.
7.
Divide the rolled noodle into 6 equal parts, stack the two together, and press it from the middle with chopsticks.
8.
Put the prepared small steamed buns on the basket, cover them with a lid or a clean cloth, and let them wake up for 15 minutes. The small steamed buns are obviously bigger and lighter.
9.
Wake up small steamed buns steamed in a cold water pot, turn on medium-high heat, turn off the heat for about 18 minutes after SAIC, and then simmer for 3 minutes.
Tips:
1. Knead the dough to make steamed buns. After the dough is fermented, you need to knead the dough repeatedly. The steamed bread will be soft, delicate and fluffy.
2. Be sure to wake up for a while after the steamed buns are made, so that the steamed buns are soft enough.
3. Steamed buns should be steamed in a pot under cold water, and start timing after SAIC.
