Milk steamed buns

Overview

When I have time, I make my own steamed buns. The freshly steamed buns are very soft, rich in wheat flavor and very delicious.

Add warm water to the basin, add a bag of milk, add yeast powder and mix well.
Add the yeast water to the flour and knead it into a hard dough, cover it with a kitchen cloth and wrap it with a layer of film paper. Cover with a small quilt and leave in a warm place to ferment.
When the dough has doubled in size, knead it and divide it into equal pieces.
Knead each piece evenly.
Take a small piece and knead it evenly again, shaping it into a pointed shape at the bottom.
Place the pointed shape on the bottom and shape it into a steamed bun embryo.
After secondary fermentation, put it in the pot and steam it until cooked. Turn the pot on and steam for another 20 minutes. Turn off the heat and simmer for 2 minutes. Open the lid and take it out to cool.