Ingredients: 2 eggs, about 320 grams of milk, 40 grams of sugar, 6 grams of yeast, 600 grams of flour (this recipe is twice what I usually make, because it is so delicious, so I made more of it. A little. If you have a small family, you can reduce it by half, just enough for one pot)

Method:

Add 2 eggs, 320 grams of milk, sugar, and yeast into the dough bowl, and shake. Mix evenly so that the yeast melts first. If it is water, the amount is less than that of milk, so the two are not completely replaced in equal amounts.

(I am a Southern handicap person. Kneading the dough by hand is too laborious and time-consuming, so I use a kitchen machine to knead the dough. Also, in the eyes of us southerners, steamed buns are only eaten for breakfast, which is equivalent to Desserts are not a staple food, so my family likes to add a little sugar to help fermentation and make them delicious. They are eaten directly without any sauce.)

2. Add flour. , put it into the chef machine and start the kneading process. I use the Petrus Q7. I first use the 1st gear to stir for about 1 minute, then turn to the 3rd gear to continue kneading the dough.

3. The chef's machine kneads the dough faster, usually less than 10 minutes. Ha, the dough with eggs and milk is a surprise, it’s so smooth!

4. Because I doubled the dough, I divided the dough into 2 parts, which is more convenient to operate. Otherwise, the space is insufficient and the performance will be affected, haha.

I use the one-time fermentation method, so the dough does not need to ferment, and there is no need to wait, just start making it directly. Since I learned the one-time fermentation method, I have never made the traditional method again. As long as you do what I say, the success rate will be higher and it will taste better.

5. Roll each dough into a thin sheet, then roll it up from one side to get a long strip, and finally roll it a few times to make the surface smooth.

Note: The process of rolling out the dough can also make the surface of the steamed buns smooth. If you have a dough press at home, use it to press it a few times. The steamed buns will be shiny and have "moist skin", which is even more perfect! (Oops, I really want a dough press to make steamed buns without making noodles, haha!)

6. Use a knife to cut the dough into 8 pieces of about the same size. This is the raw material of the steamed buns. Do not cut the green dough too narrowly, otherwise it will not stand firm and will stagger around after fermentation.

7. Place the steamed buns on the steaming tray and ferment in a warm and humid place, with a certain distance apart, because they will grow after fermentation.

Tips: Slightly tidy up the corners of the cut steamed buns to make them more beautiful.

The third point of successful steamed buns: fermentation must be sufficient. If the fermentation time is too short, the steamed buns will become wrinkled and "solid" like dead dough. If it is over-risen, the dough will become sour and unpalatable.

8. I fermented it in a steaming oven for about 30 minutes. I steamed it for 15 minutes and then turned off the heat for 3 minutes before opening the lid.

The operation and time of the steam oven are the same as those of the steamer. However, now that the weather is getting hotter, the fermentation speed will become faster. Regardless of the time, the volume will roughly double, the steamed buns will become lighter, and they are ready.

The fourth point for successful steamed buns is to never open the lid immediately after steaming, let it simmer for about 3 minutes before taking it out of the pot. Otherwise, the difference between hot and cold inside and outside the pot is too big, and the steamed buns will shrink and collapse visibly to the naked eye, which will make you cry to death!