Milk Buns
Milk Buns Ingredients
Medium Gluten Flour 300g Milk Powder 20g
Sugar 30g Warm Milk 130g
Yeast 3g Eggs 1
How to Make Fresh Milk Buns
Step 1
Add the medium gluten powder, sugar, milk powder, and yeast to the bowl in order, and finally add the egg. Add 130g of warm water to the bowl and mix together to form a floc.
Step 2
Knead the dough into a smooth ball.
Step 3
Cover with plastic wrap and ferment until double in size.
Step 4
Knead the dough repeatedly to deflate.
Step 5
Use a rolling pin to roll the dough into a rectangle about 2cm thick, then cut it into long strips about 2cm wide. into long strips.
Step 6
Cut into small squares again and sprinkle some dry flour to prevent sticking.
Step 7
Heat a pan over low heat, add the noodle pieces and fry each side for about half a minute turning over until each side is lightly browned and the aroma of the buns emanates.
Cooking tips:
① When you are frying the steamed buns, use a non-stick pan with a low heat and no oil. If you like to color a little deeper, you can smear a little oil on the bottom of the pan, so that if you fry them a little, they will have a deep charred good-looking color.
2 If you don't think the milky flavor is strong enough, you can replace the sugar with 20g of condensed milk, and you can play with the sweetness and amount of sugar. If the finished product is not sweet enough, you can dip it in condensed milk. 3 Storage: Sealed room temperature storage, try not to exceed 5 days.