Making steamed buns is not difficult, but it is really not easy for novices to make delicious and beautiful steamed buns. I grew from a novice to a little master, through constant reference and After thinking about it, I finally made the steamed buns I like to eat. When I first started making steamed buns last year, I bought a dough press in order to make smooth steamed buns. However, I still couldn’t make smooth steamed buns. Of course, it wasn’t a problem with the machine, but rather with the method. After constant pondering, I was finally able to make smooth steamed buns. The steamed buns are tender and juicy. Seeing the family members rushing to eat them makes me really happy.

The steamed buns are not only delicious with noodles, but also the soft and milky steamed buns are equally popular. They are sweet and delicious. After eating one, I still want the second one. My children like to eat it. Such soft and milky steamed buns can be used as snacks after meals. If my recipe can help you, remember to upload your work and join me in making fermented milk-flavored steamed buns. The method is very simple. Just master these two points to ensure success the first time.

Main ingredients: 300g flour, 3g yeast, 10g sugar, 180ml pure milk.

Detailed method:

Step one: We first prepare 300 grams of ordinary flour and put it into a basin, add 3 grams of yeast, and then add 10 grams of white sugar to promote the fermentation speed of the noodles. Mix yeast and flour evenly.

Step 2: Add 180 ml of warm milk in batches. The temperature of the milk is about 30 degrees. Use chopsticks to stir the dough into dough as long as there is no obvious dry flour. Due to the different water absorption of flour, generally set aside about 10 ml of milk, increase or decrease according to the softness of the dough, and start kneading it into a dough.

Step 3: Move the dough to the chopping board and start using strength. The color of the buns is white or not, and whether they are soft and delicious determines the degree of kneading. Kneading the dough is like washing clothes. Knead in the same way, using the strength of your palms to knead the dough until it is smooth. If the dough is not kneaded properly, no matter how beautiful the shape is, the points will be lost. Knead it for about 10 minutes to achieve this effect. Do you see it being smooth and delicate?

Step 4: Check whether the dough is kneaded well. If the cuts of the dough are smooth and there are no air holes, then your dough is ready. Roll the dough into a long strip, press it flat and use a rolling pin to squeeze the dough into a flat shape. Roll up the chopstick-thick rectangular dough from the longest side, roll it tightly, and roll out the last side thinly and press it underneath.

Step 5: Roll the noodles into round shapes. Don’t make them too thick. If they are thinner, the steamed buns will become more delicate.

Step 6: Divide the long noodles into 3 segments, and knead each strip until it is uniform in thickness, just like what I did.

Step 7: Place the three kneaded noodles together and use a knife to cut off the irregular pieces at both ends. Don’t cut too narrowly. The noodles will easily deform if they are too narrow. It is recommended to cut them carefully. If it is too thick, otherwise the cooked surface will be tilted all over the place. When cutting, you must be quick, accurate, and ruthless, and cut with one stroke.

Step 8: After cutting, put the steamed buns into the pot. Place the steamed buns in the pot and lay out the cage cloth in advance, leaving a good distance. It will expand when it rises, so the distance should not be too small, otherwise the steamed buns will Will be crowded together. If it doesn’t fit in one pot, you can steam it in two pots.

Step 9: When the noodle dough wakes up and becomes larger, it looks light and fluffy. Turn on medium heat and steam for about 12-15 minutes. Turn off the heat and simmer for 3 minutes before taking off the lid to prevent collapse. Be sure to Simmer for a while.

Our fragrant milk-flavored steamed buns come out of the pot, put them in a basket to let out the heat, and start eating, one bite at a time, very enjoyable.

Whether the steamed buns are delicious and good-looking, the entire kneading process is very important. The rising time is only for reference. The specific time is very important, and the rising time is only for reference. The specific time should be based on the temperature. It was decided that since flour absorbs different amounts of water, it is recommended not to add all the milk at once, but to leave some of it and add it when needed.