Milk white flour rolls
Materials: 500 grams of flour, 400 ml of milk, 5 grams of baking powder, 1 gram of fine salt.
Methods
Pour the salt and baking powder into the warm milk, stir to combine and let stand for about 5 minutes. Put the flour into a bowl, gradually add the baking powder to the warm milk and stir the flour until it flocculates. Knead the dough, put it in a bowl, cover it with a damp cloth or plastic wrap and leave it in a warm place to rise.
After about 1 hour in summer (5-6 hours in winter), the dough should be doubled in size, and when you pick up a piece of dough with your hands, it should have a honeycomb internal structure. Knead the dough vigorously for about ten minutes on a floured surface, until smooth and as bubble-free as possible. Roll out the dough into a thin round sheet. (
Brush the dough sheet with cooking oil (the same oil you normally use at home), brush well with the cooking oil, and roll the dough sheet from one end to the other, then roll it up as shown in the picture below.
Slice the noodles into even-sized pieces, stack them on top of each other in groups of two, and press them down with a chopstick as shown in the picture.
Follow the steps above to make six in turn! If you press them horizontally and vertically you will make another shape! The center of the picture above! Isn't it also beautiful. Put it into the steamer, cover it and let it rise again for 20 minutes, this step is very critical, after the second fermentation, the steamed rolls are more fluffy.
Steam the rolls in cool water for 20-30 minutes. Turn off the heat when the time is up, but don't open the lid right away; let them steam for a few minutes before opening the lid.
Note:
Cool water on the pot steaming, can make the rolls can be slowly and evenly heated, so that more fluffy and soft;
The time of steaming, usually is about 20 minutes. Of course, also according to the size of the rolls to determine, if you want to steam the giant type of extra large, need to extend the steaming time.