Milk steamed buns

Overview

How to cook Milk steamed buns at home

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed bun hanamaki
• students
• high gluten flour
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Heat the milk with insulated water to about 40 degrees, add sugar and stir until the sugar dissolves

   

2. 2 Add yeast and let stand for 5 minutes

   

3. 3 Add the high-gluten flour mixed with salt

   

4. 4 Use chopsticks to mix into snowflakes

   

5. 5 Knead the dough repeatedly

   

6. 6 Knead the dough into three shapes (hand dough, basin dough, dough dough), cover the bowl with a lid, and wait for fermentation

   

7. 7 Ferment until doubled in size, like this

   

8. 8 Add appropriate amount of alkaline noodles and some water to dissolve

   

9. 9 Add alkaline water to the dough

   

10. 10 Knead evenly

    

11. 11 Plastic surgery

    

12. 12 Put it into a rice cooker with hot water at 40 degrees Celsius, and ferment at a moist temperature (about 30 minutes, it will take longer in winter)

    

13. 13 It’s obviously gotten bigger

    

14. 14 Select steam in the rice cooker and steam for fifteen minutes

    

15. 15 Fat and white milk steamed buns are out of the oven

    

16. 16 Best served with white porridge and homemade pickles