There are two types of white steamed buns that have a deep impression. One is the heavy and porcelain Shandong steamed buns, and the other is the small, light, sweet and soft milk-scented steamed buns that are more common in Guangzhou-style teahouses. Shandong steamed buns usually use laomian noodles, but I don't know much about this. It is said that when making Shandong steamed buns, because the water content is low, you have to use your milk to knead the dough, and make your arms sour every time you make it. So I finally decided to try the Guangzhou-style milk-scented steamed buns that I am familiar with.
Because restaurants usually use special flour, some flour may be added with whitening agent or bleached. Moreover, some fluffy agent was added, so the steamed buns were particularly white, soft and had a strong aroma. The steamed buns I make at home are not as good as those sold outside, but the most important thing is health, you can eat with peace of mind, and you can also enjoy the fun of doing it.
milk-scented steamed buns
Recipe Recommendations
- flour two bowls
- dry yeast a teaspoon
- water a bowl
- milk powder 2 tablespoons
- white sugar 2 tablespoons
- milk fragrance
- steamed
- an hour
- ordinary
Steps for milk-scented steamed buns
1
Melt white sugar with warm water for later use. Add a little milk powder, yeast and a little salt to flour and mix.
2
Stir all the ingredients on top evenly with chopsticks to form flocculent.
3
Add a little lard and knead it into a smooth dough, cover it with something, and let stand to ferment for about an hour.
4
Raise the dough to 1.5-2 times the size. Stick a little flour with your fingers and rub a small hole in the dough. The dough does not rebound and does not retract means that the fermentation is in place.
5
After exhausting the dough and kneading it into a stick shape.
6
Then cut into small pieces, cover with something, and wake for about 15 minutes.
7
Spread corn leaves or wet gauze on the steaming rack, place the steamed buns on, add cold water into the pan, and steam for about 15 minutes over medium heat.
8
Steamed steamed buns.
9
Break it open and look in the middle.
10
Let's compare it for everyone and press down the steamed buns.
11
It can bounce back quickly to its original height.milk-scented steamed buns Make Tips
Here are a few tips to make steamed buns softer:
1) Add a small amount of lard while kneading the dough, which can make the texture of the steamed buns softer.
2) Mix in some dry starch while kneading the dough.
3) Knead the dough thoroughly; only proceed with the first fermentation after the dough is smooth and no longer sticky.
4) After the first fermentation is complete, add a little dry starch and 1/3 teaspoon of baking powder, and knead the dough again until smooth.
5) It is best to let the cut dough pieces rest for about 15 minutes before putting them in the pot.
6) Place them in the pot with cold water and steam over medium heat; this allows the dough to ferment more fully in the pot.
7) Do not open the lid immediately after turning off the heat, otherwise they may easily shrink; it is best to let them sit for 3 minutes before opening the lid.