Milk steamed buns

Overview

Steamed buns steamed by yourself are healthier and more delicious

Put flour into a basin
Dissolve the yeast with warm water or warm milk
Pour the melted yeast into the flour, then add milk little by little and start kneading the dough until it no longer sticks to your hands and the basin
After making the noodles, seal them in a container and let them ferment in a warm place. I fermented them next to a heater for three hours before they doubled in size. It will be faster in summer, and kneading the noodles with warm water will also be faster
After fermentation, knead the dough again to remove the air inside, make it slightly firm, and shape it into individual balls, each one forming a tall ball shape
Put it into the pot and ferment it for another 15 minutes. Steam it in cold water for 15-20 minutes. Do not open the lid after turning off the heat. Let it simmer for another five minutes
Chewy and full of milky flavor