Milky Steamed Buns
1.
Put flour, eggs, salt, yeast, sugar, and condensed milk in a large bowl, add water or milk in an appropriate amount according to the water absorption of the flour, and start kneading.
2.
First, mix the dough until it becomes a ball, but the surface is not smooth enough. Cover with a layer of plastic wrap and let it go for about 10 minutes.
3.
After the hair is finished, mix the dough until smooth.
4.
Put the dough in a warm place to ferment at room temperature.
5.
The dried dough is twice the original size, and it is taken out to vent.
6.
Roll the dough into a 5mm thick square as much as possible.
7.
Cut into even-sized strips. (Keep a certain distance between the noodles, otherwise they will stick together very easily.)
8.
Then cut the noodles into small cube shapes and sprinkle a layer of flour to prevent sticking.
9.
Preheat the pan and pour in corn oil.
10.
Pour all the small cubes into the pot, this time is a test of patience, and stir constantly on a low fire.
11.
Slowly, the color around the small steamed bun became golden and swelled.
12.
Stir fry again and turn off the heat~
13.
Take out the small buns, they are fluffy and soft~
14.
Dip in jam, dipped in condensed milk, and roll the small buns inside. The sweet taste is also great!
15.
Haha, it tastes ~ I can stuff 10 of them in one bite~
Tips:
1. When frying small steamed buns, be sure to make a small fire all the way. But don’t just leave the steamed buns there just because it’s a small fire and the heat is slow. If you don’t pay attention, it will be muddy!
2. If you want a heavier milk flavor, change the water to warm milk when making the noodles, which can also help the yeast melt.
