Ingredients

Ordinary medium gluten flour 300 grams

Jiangmai flour (ordinary glutinous rice flour) 100 grams

Pure milk 240 grams or so

Yeast 4 grams in winter, 3 grams in summer

Sugar (optional) 30 grams

If the weather is too cold to put the pure milk a little heat, not scalding on the line, too hot kills the yeast. Too hot kills the yeast. Then take 100 grams of milk, pour in the yeast and let it sit for five minutes.

Mix the flour with the glutinous rice flour.

Put in the sugar, pour in the milk with the yeast powder, and then slowly add the rest of the milk, stirring the dough with chopsticks as you do so, to form a floury dough.

Knead into a smooth dough.

Place the dough in a warm, moist place and let it rise until it doubles in size and does not shrink when you poke a hole in it with a floured finger.

Break the dough apart and let it rise until it forms a honeycomb inside.

Take out the fermented dough and knead it by hand, adding some dry flour as appropriate. If you want the buns to be delicious, the kneading must be done properly.

To judge whether the dough is kneaded properly, you can use a knife to cut part of the dough. The cut surface should be smooth and free of large air holes. If there are large holes, proceed to knead.

Take a portion of the kneaded dough, roll it into a long strip, and cut it into smaller strips with a knife, which is less messy.

Fill a steamer with water, put a cloth or greaseproof paper on the steamer, and put the cut buns into the pot for the second rise. If the weather is too cold, you can turn off the fire for a minute, so that the temperature is higher, the waking faster.

When the buns are ready, gently press the surface of the buns with your finger, and they will spring back immediately. Wait until the buns wake up after the fire open, after the water boiled into medium heat, I do the buns are relatively small, steamed for ten minutes. Pros if you do big buns, you can extend the steaming time. Steam well after the first do not open the lid, in the pot boring three minutes and then open the lid.