Ingredients

Main Ingredients

High-gluten Flour

500g

Milk Powder

100g

Sugar

10g

Salt

2g

Yeast

5g

Warm water

260 ml

Steps

1. Milk powder is ready and yeast is removed from the refrigerator. Baby milk powder from coworkers.

2. Add the flour to the mixing bowl, add the milk powder, sugar and salt and mix well. Ceramic mixing bowl is the best to use, it is heavy and not sticky.

3. Melt the yeast in warm water and let it stand for 5 minutes.

4. Slowly add the yeast water, live into a dough, cover to rise.

5. The dough is ready to rise.

6. Knead the dough in the bowl to exhaust it. Knead the dough with the roots of your hands, first into long strips. Press the dough against the front in a way to the back, and then push it in with the root of your palm.

7. Knead the dough into a long strip and turn it 90 degrees, then press the front side to the back and push it in with the root of your palm.

8. Push forward with the root of your palm until the dough is kneaded into a long strip again.

9. Repeat the previous three steps until the dough is smooth and has no air holes inside. I kneaded for about 20 minutes. For the buns to be tasty and strong, this kneading must be done.

10. Roll the dough into a 5cm diameter strip.

11. Use a knife to cut into small buns evenly.

12. Look at the cut surface, smooth without air holes.

13. Not too big, very cute.

14. A little shaping, into a steamer basket with a steamer mat, the second time to 1.5 times the size of the steamer, on the pot to steam for 15 minutes.

15. Turn off the heat and wait 5 minutes. Once eaten not finished put in the refrigerator freezer to save, and then take out back to the heat, the taste is still good.

Tips

1, fermentation time is not too long, within 3 hours, to avoid sour buns.

2, room temperature 20 ~ 28 degrees, depending on the temperature, fermentation time ranging from 30 minutes to 2 hours. If the room temperature is not enough in winter, you can put a warm water bag under the basin, the water temperature should not exceed 60 degrees, and then the whole wrapped in a quilt can be very good fermentation.

3, the second fermentation is essential, fermentation to 1.5 times the size of the pot can be steamed on the time will rise hair. The second fermentation pay attention to cover the seal, so as to avoid dry skin. Winter room temperature is low, can be placed on the 50 degrees of warm water pot on the second fermentation.

4, kneading skills, strength, not necessarily kneading fast kneading good. Please see my illustration of the kneading process.

5, steam, medium heat steam can be, too big steam, steamed bread afraid of water vapor.

6, turn off the fire and wait 5 minutes before opening the pot, to avoid the buns shrink back.