Cutting steamed buns with milk knife
In the past, there were big knife cut steamed buns sold every day in the canteen of the unit. They were fragrant and sweet. I had to bring some home every day after work. Although I have left there and have never bought steamed buns again, I still miss the steamed buns very much. Then I made it myself and added some milk to make it more fragrant and softer, but my mood was no longer the same.
Recipe Recommendations
- flour 250 grams
- white sugar 10 grams
- milk powder 20 grams
- baking powder 5 grams
- milk 100ml
- milk fragrance
- steamed
- several hours
- simple
Steps for Cutting steamed buns with milk knife
1
Prepared materials.
2
Add all the ingredients together, slowly add the milk and form a flocculent, knead with your hands until smooth dough and ferment.
3
Rub the dough again and gently and ferment it for a second time.
4
Roll the second-served dough into dough.
5
Roll it up and cut it into small doses of about the same size.
6
Clean it up a little and wake it up for about 20 minutes.
7
Brush the cage with a layer of oil, put the steamed buns in and steam them.
8
The steamed buns are made with a knife that is soft, fluffy, and fragrant with milk.