bean dregs condensed milk steamed buns
By VicentaLakin
Recipe Recommendations
- flour 400 grams
- Soybean milk residue 70 grams
- condensed milk 50 grams
- sugar 20 grams
- water 150 grams
- yeast powder 5 grams
- sweetening
- steamed
- several hours
- simple
Steps for bean dregs condensed milk steamed buns
1
Stir the yeast with a little water and let stand for a few minutes. Add yeast water, soy milk residue, condensed milk, and sugar to the flour, then slowly add water, stir with chopsticks while adding to form a flocculent without dry powder, and then knead it with your hands into a smooth dough.
2
Cover the kneaded dough with a piece of wet gauze and ferment until twice in size at room temperature.
3
Take out the fermented dough and knead it evenly, and roll it into rectangular slices with a rolling pin.
4
Roll it up.
5
Cut it into pieces and place oil paper under it.
6
Put in a steamer, cover, and wake for 20 minutes.
7
Wrap the lid of the steamer with a piece of wet gauze (I use a stainless steel steamer, and wrap a piece of gauze to prevent water droplets from reaching the surface of the steamed buns, so that the surface of the steamed buns will be smoother)
8
Pour cold water into the pan and start steaming. After the water boils, continue to steam for 15-20 minutes (adjust the time according to the size of the steamed buns). After turning off the heat, simmer for 3-5 minutes before opening the lid and taking it out.