It's a handmade milk bun
By VicentaLakin
yesterday i was so excited to make bread, and then i died with my face and half of the bread machine. so the recipes are all mls, and after all, it's actually a daily staple, and it takes a lot of time. handmade noodles are actually more chewing, milk and sugar, making the buns sweeter, and two of them were eaten when they came out。
Recipe Recommendations
- high-gluten flour 600ML
- whole wheat flour 200ml
- milk 180ml
- sugar 5 scoops
- salt 0.5 spoon
- baking powder 1 scoop
- baking soda 0.5 spoon
Steps for It's a handmade milk bun
1
high-banded flour 600ml
2
high-banded flour 600ml
3
milk 180 ml
4
The above materials are poured into the bakery, then sugar, salt on one side and fermented powder on the other
5
Scratch your face into a trilum
6
When the face is fermented twice as big, it's used with a finger
7
Because I've fermented all night, some of the noodles have gone too far, and half a spoon of soda has been added
8
Make a rectangle of the noodles, and if you like the buns, you can make a circle. Look
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Sliced with a knife, covered with flour, 15 minutes of static fermentation twice
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Wet water in the cages, steamed in the pots, put it in the squirted buns
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It's a fire. It's a fire
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Turn off the fire and cover it now
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isn't it beautiful and smooth? and it's safer to make yourself better than the outside ones
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Isn't it beautiful and smooth
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it's safer to make yourself better than the outside onesIt's a handmade milk bun Make Tips
1. When kneading, do not spare effort; knead until smooth to ensure the steamed buns look good.
2. Add 2 drops of oil when degassing to make the buns shinier.
3. Open the lid immediately after turning off the heat to prevent water droplets from falling on the buns and causing dents.