Cream of cream
By VicentaLakin
People who love buns feel like they're missing something. Mothers will steam in their home country and freeze in the fridge. It's been a long time since I ate my mom's buns, and now I can't eat anymore. It's my recipe. It's the first time I've made a bun of milk. It's delicious。
Recipe Recommendations
- flour appropriate amount
- milk appropriate amount
- warm water little bit
- yeast half a bag
Steps for Cream of cream
1
The yeast is opened with a little warm water, and the water is below 37 degrees, or it burns the yeast, and the face doesn't come out。
2
The flour pours into the pot, pours in the fermented yeast。
3
A proper amount of milk is poured in, and a small amount of milk is added over and over again, so that the face is not too thin. Battered with chopsticks into large pieces, each with dry flour on it stopped adding milk。
4
It's about an hour of heat. It'll take more than two hours if it's winter。
5
The noodles are ready and the fingers don't pop。
6
A nice pasta。
7
Take a small piece of face and crush it with a cane. Roll it up from the end
8
Scratch it in small pieces. It's gotta be fast, so you don't get to deform the bun。
9
The pot is fermented twice, for about 20 minutes. The fire was then evaporated. The water was evaporated for 25 minutes. Do not lift the lid immediately after time. Five minutes later, the buns were lifted so that they remained smooth。
10
It's perfect. The first time I made a bun of milk, that's good。
11
It's smooth, isn't it? Small head。
12
It's nice and soft, but it's really strong。