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How to make milk steamed buns?

My answer is: If you want the steamed buns to have a milky flavor, you just need to add pure milk when kneading the noodles. Let me tell you the specific production method.

Roll the kneaded dough into a cylinder, cut it into equal parts with a knife, arrange it into a round shape, put it in a steamer, cover it, and let it rise again for 20 minutes. This step is very important. After the second fermentation

The steamed buns will be softer; (if you don’t like the round shape, you can also arrange the cut ones into square ones); roll the kneaded dough into a rectangle or square with a rolling pin, roll it up, and knead it evenly

Grow into long strips and cut into squares so that they are not easy to collapse during the fermentation process.

Mix well, put the flour into a basin, gradually add the warm milk of baking powder and stir until it becomes flocculent, knead the dough into a smooth dough, put it in the basin and cover it with plastic wrap, and place it in a warm place for fermentation, about an hour.

The dough will rise to 1.5 to 2 times in size and will form a honeycomb shape inside.

The proofing is complete.

The kneading time should not be too long. After the dough is kneaded, form it into a long strip. Use a knife to cut the dough into small shapes. Knead it into small buns and put them on the chopping board to proof for fifteen minutes.

Minutes, this step is very critical. After the steamed buns are fermented for fifteen minutes, the steamed buns will be more fluffy, soft and taste better.

Knead for 15 minutes using the third gear of a kitchen machine, cover with plastic wrap and let rest for five minutes. Divide into desired sizes, shape, and ferment at room temperature until doubled in size, about an hour.

Turn on the highest heat, put the water in the steamer into the pot after it boils, cover and steam, and the fist-sized steamed buns will be ready in ten minutes.