Milk buns
By VicentaLakin
It's better to use pure milk instead of water to make buns than water, and the buns don't taste too much milk
Recipe Recommendations
- low-gluten flour 3 pounds
- milk 2 boxes
- yeast powder appropriate amount
- sugar
- pork belly 2 pounds
- mushrooms 10 flowers
- green onion appropriate amount
- carrots a
- cabbage half a
- celery leaves a small handful
- soy sauce appropriate amount
- salt a little
- sesame oil may not add to
- milk fragrance
- steamed
- a day
- ordinary
Steps for Milk buns
1
Fermentation: If the weather is colder, we can heat the milk slightly (a little hottening is not too hot for the yeast to burn), add yeast and sugar and add a little bit to the flour, rub the face up to the light of the face-basket, ferment twice the size of the sheet (in order to press it without rebounding, fermenting too much, or the face is not good) and fermenting quickly can accelerate the fermentation of the basin by using the heat of water vapour in hot water。
2
Pressing no rebound means the fermentation ends
3
Extortion: You can add some flour or you can rub your face directly, try to ferment the fermented cortex back to its original size, cover it with a wet cloth and make it fermented for an hour, and then exhaust it again and again. Usually for at least one or two hours. Tired, but important
4
The process of exhausting can be condensed: the fragrance of the bouquets, with mushrooms and onions with sauce and soy sauce
5
Vegetables: caterpillars, carrots, and then salt and water, then dry and wash the extra salt, then dry the water, and then cut the celery leaves
6
Packet: The size of the bag is measured by the size of the budget, and the bag is wrapped, and half an hour is left to ferment again
7
Vacuum: 15-20 minutes of steam, and then five minutes or soMilk buns Make Tips
One last tip: I recommend kneading the dough on Friday night and letting it proof overnight. On Saturday morning, wake up and spend the morning punching down the dough, preparing the filling, and wrapping the buns. By noon, you can enjoy a delicious meal of buns along with a pot of light millet and rice porridge—it feels so blissful! You can freeze the finished buns, too; just steam them when you wake up for work, and they make a great breakfast.