Tea Buns Ingredients: 200ml of gluten flour, 3g of yeast, 20g of organic cane sugar, 110ml of fresh milk, 2g2 packets of tea bags, 110ml of lukewarm water

Fresh Milk Steamed Buns Ingredients: 200g of gluten flour, 20g of organic cane sugar, 3g of yeast

Doctrine

1. Take a tea bag and soak it in 110ml of water

2. Take a tea bag and soak it in 110ml of water.

2. Mix the soaked tea with the sugar. Then add the rest of the tea bread ingredients together and knead into a ball (yeast and sugar do not touch), cut open the other packet of tea bags, and pour the powder directly into it. Knead until the dough is smooth and let it rest for 5-10 minutes.

3. Next, pour the ingredients for the milk buns together and knead into a ball (don't touch the yeast with the sugar as well), knead until smooth and leave for 5-10 minutes.

4, the two dough "respectively" rod into a rectangle, left and right to the center of the fold, and then folded, and then rod into a rectangle, rolled up into two long type.

5. Divide each of the two strips of dough into 12 equal pieces and roll them into circles (24 small balls). Shape each ball into a thin, round circle (thickness is up to you).

6, take two flavors of each three pieces of staggered stack, a piece of stacked piece of the way, each piece of stacked on the other piece of half of the position, the last piece of the front rolled up. Then take a knife and cut in half, it becomes a rose (the crust will be more beautiful if you reorganize yourself and turn out a little bit).

7, the good rose steamed buns under the cut baking paper, into the confined space (such as the oven, microwave, etc.), placed next to a cup of hot water to help fermentation, fermentation for one hour, the dough expanded to double the size of the steamer into the steamer for 18 minutes. After steaming first open a small slit to breathe for 5-10 minutes before removing. Then the rose buns are finished!