Milky steamed buns

Overview

Ten years ago, when we had a dinner at work, we ordered a plate of small steamed buns as the staple food. There was a small plate of condensed milk in the middle of the small steamed buns. The steamed buns were dipped in condensed milk and eaten. The soft steamed buns exuded a milky aroma and were very sweet and delicious. At that time, I didn’t know anything about making pasta. As a foodie, when I saw something delicious, I would definitely find a chance to try it. After several years of exploration, I have gradually been able to make delicious and beautiful steamed buns.

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• steamed bun hanamaki
• banquet
• all-purpose flour
• condensed milk
• white sugar
• yeast
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Add yeast to the flour, mix well with the sugar, then add milk in portions

   

3. 3 Use chopsticks to stir into snowflakes, knead it into a smooth dough, cover it with plastic wrap, then cover it and let it ferment in a warm place

   

4. 4 Let the dough rise until doubled in size

   

5. 5 After the fermented dough is fully deflated, roll it into thin sheets

   

6. 6 Coat the dough with a layer of water and roll it into a roll

   

7. 7 Cut into rolls of appropriate size

   

8. 8 Apply a thin layer of oil on the steaming plate, add the prepared steamed buns, cover the lid, and after the second fermentation for fifteen minutes, boil water over high heat, steam over medium to low heat for fifteen minutes, and simmer for five minutes