Steaming Steamed Buns

"Small steamed buns are the best when they are freshly steamed, overnight they become a bit hard and are never as fluffy as the ones sold outside, so each time you make fewer, enough for one meal."

Ingredients

Main Ingredients

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Flour 200g

Supplementary Ingredients

Fine Sugar

5g

Yeast

2g

Milk

100g

Steamed Steamed Buns

1.

Pour the milk into a bowl, add the yeast and sugar, then mix until the yeast is dissolved, and let it rest for 5 minutes

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2.

Pour the rested milk into the flour

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3.

While pouring the milk, stir it, and mix it until it flocculates.

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4.

And then form a smooth dough, cover with plastic wrap and let it ferment at room temperature

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5.

Fermentation is until the dough is more than twice as big as the original size

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6.

Sprinkle the board with dry flour.

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7.

Roll the dough into a big piece

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8.

Then roll it up from top to bottom and roll it out into a long strip

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9.

Cut it into buns with a knife.

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10.

The pot add water, put the steamed bread blanks molasses 15 minutes

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11.

And then turn on the heat to steam 12 minutes can be

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steamed steamed buns picture

steamed buns finished

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Tips

After the buns have been steamed, do not open the lid right away, and then open the lid again after 3 minutes of boring. The lid of the pot should be smothered for 3 minutes before opening the lid to prevent the buns from shrinking back. The milk can be added to the flour in two additions, take a small portion to adjust the yeast, and add the rest to the flour in small additions, do not add it all at once.