Main ingredients: 250g of medium gluten flour, 135g of milk, 3g of yeast for 2 servings.

Accessories: 30 grams of sugar.

1, milk heat a little over water to the temperature of hand temperature, pour in the yeast, stir with chopsticks until the yeast is dissolved.

2, and the dough bowl filled with flour, sugar, you can add a little milk powder, about 10 grams. Pour in the yeast milk liquid and mix with chopsticks until it becomes flocculent.

3. Knead the dough with your hands to form a smooth dough. I usually knead it into a rough dough first, let it rest for 5 minutes and then knead it again, it's easily kneaded smooth. Cover the mixing bowl with plastic wrap and let the dough rise at room temperature to double in size. If the room temperature is low, place the dough in an oven or an airtight space with a bowl of hot water to raise the temperature inside and speed up the fermentation.

4, after the dough is fermented, take out the dough and knead and exhaust, usually knead for 6 or 7 minutes, so that the steamed buns are smooth, roll the dough into long strips.

5, with the cutter cut into equal parts.

6. Put them in a steamer drawer, cover them and let them rise in a warm place for 15-20 minutes. If the room temperature is low, you can add hot water to the steamer and put the steamer drawer on. This is very important, after the molasses can be seen after the steamed bun blanks obviously almost double the size.

7, cold water on the pot steaming, high heat boil to medium-low heat steam 13-15 minutes, time to turn off the fire, do not be anxious, continue to simmer for 5 minutes before uncovering.

8, the finished picture of the milk steamed bread