Milk buns
By VicentaLakin
As a pasta control, the steamed buns must be essential. It's usually made from the traditional steam pan, which is full of steamed water and heat in the kitchen. For new hands, the traditional steam pans are very prone to drops on the surface of the bun, making the finished product look less beautiful. This recipe is provided by the trophies of the tropics
Recipe Recommendations
- medium-gluten flour 450g
- pure milk 240g
- Instant dry yeast 4.5g
- fine sugar 40g
- vegetable oil 10g
- sweet fragrance
- steamed
- several hours
- ordinary
Steps for Milk buns
1
We pour the material in and out of the can, but care is taken to separate yeast and fine sugar so as not to affect yeast activity。
2
Scratch the face to smooth and soft。
3
3. To determine whether the noodle is covered, a small noodle can be cut with a scratch, and if the face is smooth, it will be covered。
4
then we split it into 50 g each, and we're gonna make sure that it's humid. yeah, you're not wrong. it doesn't have to ferment at a time. it's gonna be fermented。
5
And when we're done with the small agents, we're going to vent the noodles, and we're going to rub the noodles into long strips with our hands, so that we can remove as much as we can from the noodles as possible and make the finished ones more delicate。
6
Then we turn back the long face, repeat step 5, make it a thin strip, and we repeat steps 5-6 about three times the whole process。
7
After exhausting, we rub the face in a circle。
8
And then shut the door and roll round。
9
We push it as high as we can, about five centimetres high, because it stretches around the fermenting process and gets shorter, so pushing it back up makes it look better。
10
We're putting it on the plate in turn, and we're putting it on the plate, and we're putting it on the plate, so let's keep it fast, or the first and last fermentation will be far from it。
11
The dish is then placed in the steam oven, in the middle。
12
Let's see if the fermented pasta is finished, and when it's over, let's not rush to open the door and keep the buns open for three minutes, and let's also note that under the food plate we have to plug in the oil tanker, because there will still be a small flow of steam to the bottom of the machine。
13
After three minutes, take out the buns, see if they're all fat and white, and then put them in a fresh bag while they're hot。
14
And finally, let's open a bun and see if it's thin and soft, just like the taste of the traditional steaming pot, and don't worry about the drops falling on the face of the bunMilk buns Make Tips
It's good to say that the work needs to be done before it's done. For pasta lovers and me, this steambox has become so powerful that it can be easily manipulated by pasta white, fermented and fertilized, and, as an association of appearances, the appearance of the machine is important, but more so is the desire to be compromised by the machine's powerful function, which I must say I am very satisfied with. This time I only use pure steam, and next time I'll open a new door in the baking area with other functions of the steam oven。