Milk buns
By VicentaLakin
Mother's fertilizers are getting better and better, but instead of having to look at the face of her face, she sees a show where yeasts are the best, so now they're using yeasts, which are delicious, especially for people with bad stomachs。
Recipe Recommendations
- whole wheat flour 1000g
- warm water 100ml
- Angel yeast 4g
- cold boiled water
- baking soda
- milk powder a spoonful
- milk fragrance
- steamed
- several hours
- simple
Steps for Milk buns
1
The yeast melts with warm water, pours into flour, mixs with chopsticks
2
a spoonful of milk powder cools down and pours into flour with 200 ml
3
Keep cooling the water and mixing all the dry powder in the form。
4
Scratch your face. If you have dry powder, you keep adding water
5
Now it's time to test the arm. Squeeze the cheeks in the face until they're smooth
6
Put the noodles in the steam pan, put a lid on it and wait for the fermentation of the noodles for three to four hours in the summer
7
Five hours later, it's a little big because of the heat
8
Cover a bigger basin and wake up. Half an hour
9
When you wake up, rub it, rub it up to a smooth face that doesn't stick the panel, rub it up and then pull it up and round it up
10
Scattered into small casseroles and oiled the casseroles and put them on the casseroles for 15-20 minutes. In the middle of the wait time, you can prepare the steam pot and start burning water。
11
When you wake up, it's a little bigger, and when the steam boils, it's steamed, and it's on fire for 25 minutes
12
We'll wait for three minutes after the fire's offMilk buns Make Tips
The key to making steamed buns is the kneading and resting time; these steps cannot be skipped. Baking soda can make the buns taste better. The pot for steaming must be cleaned thoroughly, and fresh water must be used—don't be lazy!