Cheese steamed buns

Ingredients?

170 grams of milk

1/2 tsp of quick dry yeast (2 grams)

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30 grams of sugar

180 grams of low-gluten flour

120 grams of high-gluten flour

5 grams of oil

Yellow 6 cheese slices

How to make cheese steamed buns?

In summer, weigh iced milk, yeast, sugar, flour, and oil into a plate in order, scrape and mix evenly to allow the flour to absorb all the liquid .

Knead into a ball with your hands. Take it out and knead it on the table into a smooth dough. Machine mixing can also be used. Complete the kneading process within 10 to 15 minutes.

The next step is to roll out the pressure and exhaust it. Roll out the dough into a long shape, fold it back and roll it out again. Repeat 8 times.

After rolling out the dough, it will be a little sticky and very soft.

The purpose of folding and rolling like this about 8 times is to help the dough deflate and make the dough smoother. This way the steamed buns will be smooth.

Finally, roll out the dough to a length of about 30 cm wide and 27 cm wide. Note that the thickness is about 0.5 cm thick. Turn the dough over so the smooth side faces down.

Use your fingers or a rolling pin to flatten the end of the dough to make it easier to seal.

Use yellow cheese slices. I used American cheese slices, which are softer and easier to roll up. You can also use yellow cheddar cheese instead.

Arrange three rows like me, leaving a little distance in between.

Then roll up the dough tightly.

Finally, glue and seal, sprinkle a little flour and knead the dough to make it even.

I cut it into 8 equal parts. You can also choose to cut it into 10 equal parts or 12 equal parts. The size is based on personal preference. Be careful not to cut it too wide. A height of 2 to 4 centimeters is fine. Because the dough needs to stand up. Too high is not a good idea as it tends to tilt.

Stand the cut dough up, sort out the parts that are stuck due to cutting with the knife, and knead the dough into a cylindrical shape.

Put on oil paper for fermentation until 1.5 to 1.8 times the size. The picture above is before fermentation, and the picture below is after fermentation (for comparison). Boil water into the pot and steam over medium-high heat for 10 minutes. Simmer for another 3 minutes before opening the lid.

Steamed! Be sure to eat it while it’s hot!

It’s so fragrant and soft

It would be a pity not to try it~

Tips

You can use ordinary all-purpose flour Make. I mix high-gluten flour and low-gluten flour, and the ratio is based on personal habits and favorite dough texture. You can also try it.

Keep the uneaten cheese buns in the refrigerator and eat them within three days. Remove from refrigeration before eating. Dip a kitchen towel into some water to moisten the paper towel, wrap the steamed buns with the paper towel and put it in the microwave for 30 seconds to enjoy soft and fragrant cheese steamed buns!

Can be kept frozen for one month. You can also heat it in the same way before eating, and the heating time is extended to 1 minute.