Fresh milk buns
By VicentaLakin
Fresh milk buns, made of milk and face, can be purified in a steam pan for the sake of adhesiveness, and have the effect of providing a heart-friendly kidney, spleen-heated intestines and deheating thirst. Since milk contains a wealth of nutrients such as protein, fat, vitamins and minerals, and is easily absorbed by humans, the ratio of minerals such as potassium, phosphorus and calcium is reasonable, so fresh milk buns are suitable for all groups of people。
Recipe Recommendations
- medium-gluten flour
- instant yeast 14 grams
- fine sugar 140 grams
- baking powder 12 grams
- salad oil 80 grams
- milk fragrance
- steamed
- an hour
- simple
Steps for Fresh milk buns
1
All dry materials are poured into the mixer with a low-speed mix and then added to the salad oil and milk to a smooth pasta, which is removed with a slight rubbing on the desktop and is loose for 15 minutes。2
The squares will grow from a long end to the inner roll, cutting into a dose of about 30 grams each, with a static temperature of about 10-12 minutes。3
The well-prepared milk buns will be placed in a boiled steam cage with a small fire of about 8-10 minutes。Fresh milk buns Make Tips
One, fresh milk buns can be sold directly in pure milk. Two, fresh milk buns are added to salad oil in order to make them softer and more elaborate. 3 The non-activation of the yeast is also possible because of the direct use of the fastly dissolved yeast in the formulation。