milk-flavored oatmeal steamed buns

1

Warm the milk, don't get hot, just feel the temperature with your hands, and melt the yeast.

2

The flour and washed oats are kneaded together into dough and placed in a warm place to ferment.

3

Fermentation until twice the size and knead it back to its original shape. Be sure to knead it for a while longer. The more thoroughly knead it, the smoother the steamed buns will be.

4

Divide into groups and knead them into steamed buns. Or directly make it into knife cut steamed buns.

5

The secondary fermentation is sufficient. I left it for two or three hours. Add water to the pot and bring to a boil, add gas, push on high heat for one minute, steam over medium heat for 25 minutes, turn off the heat, and lift off the lid after three to five minutes.

Additional Notes: 1. Regarding the first fermentation of steamed buns: every household does it differently. I place mine in the steamer basket. 2. Some people always say it fails. Actually, I think the success of steamed buns depends entirely on fermentation. The first fermentation generally doesn't cause problems for anyone; the important part is the second fermentation. It must be given enough time; it is better to over-proof than under-proof. 3. The issue of water temperature: Some say use cold water, others say hot water. Actually, the experience I grew up with is using hot water. I don't know why. It is said that using cold water easily leads to "ghost-pinched buns," which are basically hard lumps. 4. The issue of uneven surfaces: First, the dough may not have been kneaded thoroughly, leaving bubbles from the first fermentation inside. Second, the heat might be too high, causing steam to turn into water droplets that drip down. Therefore, use high heat to set the shape quickly, then switch to medium heat. 5. The issue of steaming time: A member came to me saying the buns failed. After asking carefully, wow, it would be strange if they didn't fail after steaming for only ten minutes! Everyone says something different, but after personally testing all theories, I found that fifteen to twenty minutes doesn't work unless the buns are very small. I used to steam for thirty minutes, but later discovered that twenty-five minutes is enough to cook them. Remember, remember, when the time is up, do not rush to open the lid, remember! Wait three to five minutes before uncovering.