Milky-weedy
By VicentaLakin
I'm from Guangdong, but I eat a lot of buns. We southerners eat the buns as breakfast snacks and sweet, soft buns. I heard that the buns in the north are not sweet and chewy. They're for staple foods. I haven't tasted it, I'm sure it doesn't suit our taste, but the population tastes differently in different regions。
Recipe Recommendations
- medium-gluten flour 250g
- condensed milk 40g
- corn oil 5g
- yeast 2.5G
- water 105g
- fine sugar 15g
- milk powder 8g
- sweetening
- steamed
- an hour
- simple
Steps for Milky-weedy
1
The yeast and sugar pour into the hot water, which is not too hot and can “burn” the yeast. About 28 degrees, warm water activates yeast activity, and the noodles ferment better. And mix it with chopsticks to melt it。
2
Flour, powdered milk, milk refining and corn oil pour into the basin。
3
Pour yeast into the basin and mix it with chopsticks。
4
It is then fermented twice as much under the room temperature, if the temperature is too low, either in an oven, with a fermentation pad or in other warm areas。
5
When the noodles are fermented twice as big, the oscillates air, and the pelicans grow. If you want to be faster, you can just rub the strip。
6
Roll up and down。
7
Cut to the length of three fingers。
8
It's in a steambox with oil paper or steam pads and wakes up in the warm for about 25 minutes. When room temperature is low, hot water can be added to the pot to promote fermentation。
9
You can see the contrast between the fermentation and the fermentation after the fermentation. If the bun doesn't get bigger, it's gonna be bad。
10
When the water in the pot is boiled, it turns into a fire, evaporates the steam closet for about 15 minutes, depending on the size of the bun。