Milk rice buns
By VicentaLakin
The rest of the rice congee is milked, the buns are swollen and nutritious。
Recipe Recommendations
- leftover rice porridge 500 grams
- milk 1 box
- flour 1200 grams
- yeast 3 grams
- dry flour appropriate amount
Steps for Milk rice buns
1
The remaining rice congee and milk are cooked with a hot and yeast。
2
Put on flour。
3
Scratch the noodles。
4
fermenting in warmth。
5
fermented noodles。
6
案板Put on flour。
7
Take out the fermented noodles, rub the exhaust。
8
It's divided into equally large agents。
9
Scrambling。
10
Put one side of the fermented twice。
11
fermented buns into the steam pan。
12
The fire opened, steamed for 25 minutes and closed for 5 minutes。
13
The finished product。
14
The finished product。