Milky Steamed Buns
1.
First weigh out the material. The milk here is baby milk that the baby drinks. Because Yuyu is made for one-and-a-half-year-old children, there is no sugar in this recipe. For better fermentation, low-sugar yeast is used. If the sugar content in the formula exceeds 10% of the total flour, then high-sugar-tolerant yeast is used.
2.
Pour the milk and yeast into the flour. Here Yuyu shares a little trick: when making pastries, pour wet materials into dry materials to operate, so as to avoid the waste of materials and avoid the loss of flour.
3.
Start kneading the dough. There is a process of kneading. We must first mix the dough into a flocculent shape, and then fold and knead the dough in a bowl or on a cutting board.
4.
In the end, the kneaded dough will be very smooth, the basin will be very clean, and the dough will not stick to your hands. This is the principle of "Sanguang" we often say when kneading dough. Knock on the blackboard! Whether the baby eats well or not, kneading the noodles is the most important thing. If you knead the dough and knead it smoothly, the steamed bun will be delicious, and it will not collapse.
5.
Cover the kneaded dough with plastic wrap and leave it to ferment for about 30 minutes at a room temperature of 28 degrees. The volume of the fermented dough will be twice as large. Stick some flour with your hands and poke it into the middle of the dough. The small hole that is pressed will not shrink, then the noodles will be cooked.
6.
Take out the dough, tidy it up a bit, and roll it out directly with a rolling pin. When rolling, you must pay attention to the thickness and uniformity. Take out the small artifact to coax the baby, which is actually a biscuit mold for fish. Press the mold to make a cute cartoon-shaped bun.
7.
The pressed cartoon steamed buns are placed on oil paper, and then transferred to the steamer or the rack of the steamer. Cover it for final fermentation.
8.
Fermented for 30 minutes, yes, it is obvious that the small dough pieces have become chubby and stand up. Then it's done.
9.
Steamed buns. Usually we use a steamer to steam the steamed buns, then steam the buns with warm water. After the water boils, continue to steam for 12 minutes, turn off the heat, and then simmer for about 3 minutes before boiling. Yuyu uses a steaming oven, which is also a very convenient steaming method.
10.
Don't open the lid of the steamed buns in a hurry, take out a few to eat first, and wait until the others are cold before uncovering them, so that the buns look better. After cooling, put it in a fresh-keeping bag, freeze it for storage, take it out when the baby wants to eat, and steam it again to make a warm milk-flavored bun~
Tips:
In summer, you need to use refrigerated liquid to make steamed buns! The recipe given can be halved or doubled. In winter, the amount of yeast can be increased by 1.5 times, which is better for fermentation!
