Ordinary flour 400g

Milk 240g

Baking powder 5g

Sugar 15g

Two, the practice of milk steamed buns

1, sugar and baking powder poured into warm milk, stirring to make the mixture and let it rest for about 5 minutes, the flour into the basin, gradually add baking powder of warm Add the baking powder gradually to the warm milk and stir the flour until it flocculates.

2, and the dough kneaded, put the kneaded dough in the basin, covered with a damp cloth or plastic wrap, placed in a warm place for fermentation.

3, about 1 hour later, the dough to double the size, with a hand to grab a piece of dough, the internal organization of the honeycomb, the rise is complete.

4: Knead the dough on the counter for about 10 minutes, until smooth and as bubble-free as possible.

5, the good noodles cut into cylinders, cut into small pieces with a knife, divided into small pieces, put into the steamer, cover and let them wake up again for 20 minutes. This step is very important. After the second fermentation. Steamed buns are softer; (If you don't like the round shape, you will cut the cuts slightly to become square knives and cut the buns.) Steam in a pot of cold water for 15 minutes. After some time turn off the heat, but do not open the pot immediately. Cover and steam for a few minutes and then open the lid.

Tips

The steamed buns contain yeast, which is divided into two types: fresh yeast and dry yeast, and is a kind of edible, nutritious single-celled microorganisms, which is called "inexhaustible nutrient source" in nutritional science. In addition to protein, carbohydrates, lipids, yeast is also rich in a variety of vitamins, minerals and enzymes.

Each 1 kilogram of dry yeast contains protein, equivalent to 5 kilograms of rice, 2 kilograms of soybeans or 2.5 kilograms of pork protein content. Therefore, the nutrients contained in steamed buns and bread are 3 to 4 times higher than large cakes and noodles, and the protein increases nearly 2 times.