Milk-flavored steamed buns

Overview

[Milk-Fragrant Knife-Cut Steamed Buns] Mom’s Taste I remembered the taste of my mother’s steamed steamed buns, so I made it myself. In my memory, my mother always steamed this kind of knife-cut steamed buns, big or small, black or white, but the taste always remained the same. I made it myself once, it was the simplest way to cut it, it was really delicious. Then I remembered things from my childhood. When I was a child, in the third or fourth grade of elementary school, I would help my mother steam steamed buns. At that time, the help was actually very simple. When my mother was busy, she asked the neighbor's grandmother to help shape the steamed buns and put them in the big basket. I was only responsible for heating the pot and steaming it. Then one day, my mother asked the neighbor's grandma to help. Maybe the neighbor's grandma didn't come to my house on time because she had something to do. Seeing that the noodles were already cooked, I was very anxious when I was a child. Forget it, I didn't ask grandma to come and steamed it myself. I followed the example of adults and steamed the steamed buns. It's such a surprise for my mother to come back. From now on, I can really help her steam buns.

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• flour
• milk powder
• yeast
• water

Ingredients

Steps

1. 1 Flour and milk powder, the milk powder is about to expire, so I added about 50 grams

   

2. 2 Mix 250 grams of water and 5 grams of yeast evenly.

   

3. 3 Mix the flour and milk powder together into a dough. The dough that has just been mixed is rough. Add a damp cloth and let it sit for ten minutes before kneading it again.

   

4. 4 It can be kneaded until it is smooth. If it feels not smooth enough, you can knead it again after a while.

   

5. 5 To the utmost satisfaction. When steaming steamed buns, it is more important to knead them smoothly for the first time. The steamed buns will have a better texture and taste better.

   

6. 6 Add the kneaded dough to a damp cloth or pot lid and place it in the oven to ferment.

   

7. 7 Take out the risen dough and knead until smooth.

   

8. 8 Shape into long strips.

   

9. 9 Cut directly into raw steamed buns with a knife.

   

10. 10 Each bun is shaped. ,

    

11. 11 Put it into a cage, brush the cage with oil, put cold water in the pot, boil the water and steam it for 20 minutes, then boil the pot. Here you can put the reshaped steamed buns into the oven again for the second rise. I save it. I just put the cold water in the pot, boil the water over low heat, and use the temperature of the pot itself to make the dough. It is also good. Steam the steamed buns, turn off the heat and wait a moment before opening the pot. This is not absolute at all. If the steaming time is sufficient, turning off the heat and turning the pot on will have no effect.