Milk steamed buns, as the name suggests, are steamed buns made with milk and dough without adding any water.
Although milk is used entirely, it is not as without obvious milk aroma as expected, but it has a milk aroma when chewing it in the mouth.
Steamed buns made with milk are whiter than those made with water, have a soft taste and have higher nutritional value.
Milk steamed buns
By FannieCarter
Recipe Recommendations
- milk 200ml
- medium-gluten flour 400 grams
- Angel yeast 3 grams
- white sugar 20 grams
Steps for Milk steamed buns
1
Prepare all the materials you need.
2
Throw all the ingredients into the bread machine and dough, ferment to make fermented dough, and use the dough spreading stall throughout the process.
3
Rub the fermented and drained dough into a uniform long strip.
4
Use a knife to cut the strips of dough, which are about 7 to 8 centimeters long.
5
Put corn leaves in the steaming compartment, and place the raw steamed buns on top to wake up.
6
Put cold water in the steamer, put the steamed buns on it and steam them.Milk steamed buns Make Tips
1. In order to prevent sticking, you can apply oil in the steamer. The raw corn leaves I used directly this time have a good anti-sticking effect. I put less corn leaves. If I put more, the steamed buns will have the fragrance of corn. 2. When the temperature is high, use a bread machine to ferment. You can put less yeast in it, or observe more before the end of the process. Once the dough has fermented well, you can take it out in advance to avoid excessive fermentation.