Main ingredients

All-purpose flour

500g

Brown sugar

120g

Pure Milk

250g

Accessories

Yeast

8g

Warm water

10g

Steps

1. Put milk and flour into the machine and stir into a dough (slightly hard because yeast melted in warm water is added)

2. Yeast Dissolve with warm water and continue stirring to form a smooth dough. About 10 to 15 minutes from beginning to end

3. Add warm water (about 40℃) to the steamer, cover it with wet gauze and steamer paper, or place a piece of baking paper under each steamed bun.

4. Divide the dough evenly into 20 balls and put them in the basket (mine are 48g each). The ones I made are relatively small. If you like them, you can make them larger. There are no set requirements.

5. After fermentation has doubled, cover the lid and steam over high heat.

6. After the water boils, steam over high heat for 15 minutes. Do not lift the lid immediately after turning off the heat. Let it simmer. Wait 5 minutes before opening the lid so that the buns will not shrink. Look, they are all chubby.

7. The very soft steamed buns are ready. The steamed buns will bounce back when you pinch them!