Milk steamed buns

400g ordinary flour, 240g milk, 5g baking powder, 15g sugar.

Method:

1. Pour the sugar and baking powder into the warm milk, stir to mix and let it sit for about 5 minutes. Put the flour into the basin and gradually add it for fermentation. of warm milk and stir in the flour until it becomes fluffy.

2. Knead the dough until smooth, put the kneaded dough in a basin, cover it with a damp cloth or plastic wrap, and place it in a warm place for fermentation.

3. After about 1 hour, the dough has doubled in size. Pick up a piece of dough with your hands. The internal structure will be honeycomb-shaped and the proofing is complete.

4. Knead the risen dough vigorously on the chopping board for about ten minutes until smooth, and try to make sure there are no air bubbles inside the dough.

5. Roll the kneaded dough into a cylinder, cut it into small pieces with a knife, arrange it into a round shape, put it in a steamer, cover it, and let it rise again for 20 minutes. This step The key is that the steamed buns will be softer after the second fermentation.

6. Steam in cold water for 15 minutes. When the time is up, turn off the heat, but do not open the lid immediately. Steam for a few minutes before opening the lid.