Cream
By VicentaLakin
I can't figure out how fast-frozen milk buns can get out of the supermarket. It was later known that many additives had been added to that effect. There's some light cream left in the house today and it's too hot to make bread, so I want to make some buns
Recipe Recommendations
- flour 250g
- light cream 50g
- water 75g
- sugar 1 tablespoon
- yeast 1 teaspoon
- milk fragrance
- steamed
- several hours
- simple
Steps for Cream
1
put 30 g of water in the bowl, add yeast, then mix it into sugar
2
Flour in the tub with light cream
3
put melted yeast into the flour bowl and add the remaining 45 g of water
4
And then the chopsticks, and then the hand rub
5
Scratched into a smooth dome, covered in fermentation
6
Send it around two times the size, take it out and smooth it out
7
It's a rectangular large skin
8
Squeeze the tail, roll it up from the bottom, close your mouth
9
Then we cut it evenly
10
Put it on the steambox, wake up again for about 15 minutes, cold water in the pot, evaporate in the fire for about 15 minutes, shut the fire for three minutes and unmask the lid!Cream Make Tips
The total amount of water is 75g, which includes the water for dissolving the yeast. Of course, you may need to adjust the total amount of water based on the moisture of your flour. When making the dough for steamed buns, try to keep it on the firmer side. After steaming, do not remove the lid immediately. Turn off the heat and wait for 3-5 minutes before opening it. Otherwise, the buns will wrinkle due to the sudden drop in temperature.