Cream buns

Overview

I have never understood how to make those quick-frozen milk-flavored steamed buns in the supermarket. No matter whether you add milk powder, milk or condensed milk at home, they don’t have that kind of fragrance and delicate taste! Later I found out that a lot of additives were added to achieve that effect. There is some whipped cream left at home today. It’s hot and I don’t want to make bread, so I want to make some steamed buns. The steamed buns with whipped cream really have a milky flavor and are more delicate than those without!

Tags

• staple food
• pasta
• home cooking
• pregnant women
• old man
• steamed bun hanamaki
• lunch
• dinner
• students
• flour
• sugar
• whipping cream
• yeast
• water

Ingredients

Steps

1. 1 Put 30g of water in a bowl, add yeast, then add sugar and stir until melted

   

2. 2 Put the flour in a large bowl and add light cream

   

3. 3 Pour the melted yeast water into the flour basin, then add the remaining 45g of water

   

4. 4 Then use chopsticks to stir into a flocculent shape, and then start kneading with your hands

   

5. 5 Knead into a smooth round dough, cover with plastic wrap and ferment

   

6. 6 Let it double in size, take it out and knead it evenly to remove the air

   

7. 7 Roll out into a large rectangular dough

   

8. 8 Press the tail thin, roll it up from bottom to top, and tighten the opening

   

9. 9 Then cut it into small pieces evenly

   

10. 10 Place it on the steamer and let it rise again for about 15 minutes. Pour cold water into the pot and steam over medium heat for about 15 minutes. Turn off the heat for 3 minutes before opening the lid!