The recipe is as follows:

I. Ingredients ?

Ordinary flour 400g

Milk 240g

Baking powder 5g

Sugar 15g

Two, milk steamed buns practice ?

1, the sugar and baking powder into the warm milk, stirring to make it mixed and left to stand for about 5 minutes, the flour into the pot, gradually add the baking powder of warm milk and stir the flour to flocculation.

2. Knead the dough, put it in a bowl, cover it with a damp cloth or plastic wrap, and put it in a warm place to ferment.

3, about 1 hour later, the dough to double the size, with a hand to grab a piece of dough, the internal organization of the honeycomb, the rise is complete.

4: Knead the dough on the counter for about 10 minutes, until smooth and as bubble-free as possible.

5, the good noodles cut into cylinders, cut into small pieces with a knife, divided into small pieces, put into the steamer, cover and let them wake up again for 20 minutes. This step is very important. After the second fermentation. Steamed buns are softer; (If you don't like round shape, you will cut the cuts slightly to become square knife and cut the buns.) Steam in a pot of cold water for 15 minutes. After some time turn off the heat, but do not open the pot immediately. Cover and steam for a few minutes and then open the lid.

Tips

The steamed buns contain yeast, which is divided into two types: fresh yeast and dry yeast, and is a kind of edible, nutritious single-celled microorganisms, which is called "inexhaustible nutrient source" in nutrition. In addition to protein, carbohydrates, lipids, yeast is also rich in a variety of vitamins, minerals and enzymes.

Each 1 kilogram of dry yeast contains protein, equivalent to 5 kilograms of rice, 2 kilograms of soybeans or 2.5 kilograms of pork protein content. Therefore, the nutrients contained in steamed buns and bread are 3 to 4 times higher than those in large cakes and noodles, and the protein increases by nearly 2 times.

Fermented yeast is also a very strong antioxidant, can protect the liver, there is a certain detoxification effect. Selenium, chromium and other minerals in yeast can anti-aging, anti-tumor, prevent atherosclerosis, and improve the body's immunity. After fermentation, a kind of phytic acid in the flour that affects the absorption of calcium, magnesium, iron and other elements can be decomposed, thus improving the body's absorption and utilization of these nutrients.?

Reference source Baidu Encyclopedia steamed bread