Ingredients

300g flour

100~150g milk

3g yeast powder

White sugar according to your own Taste

A little cooking oil

Method

1

Add white sugar to milk and heat it, and at the same time use a very small amount of warm water to dissolve the yeast. There is probably as much water as the bottom of the small bowl...

2

Add sugar and warm milk to 300g flour gradually in small amounts and several times, and stir continuously until it becomes pieces of cotton wool, and then start kneading Get up... Note: The dough should be hard, so that the steamed pot stickers and steamed buns can be steamed and the skin will be firm.

3

Knead it into a relatively smooth white dough. Please pay attention. Yeah, if the dough is kneaded with just the right amount of dryness and humidity, there will basically be no flour residue left on your hands or in the basin! This means you are a big step closer to success! Come on

4

It takes about 40 minutes to proof in warm water at 40 degrees. I use room temperature to seal and proof. Visual inspection takes an hour and a half. Wait until it grows to 1.5 to 2 times. So fat, just leave it to fate and wait and see.

5

After waking up, use chopsticks to poke a hole. If it doesn’t rebound, it proves that you have succeeded. Then start kneading the dough, boy! What we want is a smooth and soft big white fat man. Please don’t knead the dough to make lumps. Don’t be lazy. Keep kneading.

6

I feel like I have successfully kneaded the white fat man. I was stunned for a while. Let’s start forming the steamed buns

7

Grab the buns of similar sizes and shape them into your rare round shape. Brush the bottom of the steamer with a light layer of cooking oil. , after the second proofing in the warm water steamer for 15 minutes, turn the pot over high heat and serve