Knife-cut steamed bun rolls

Overview

I remember that the first time I made knife-cut steamed buns was when I was in the second grade of junior high school. I didn’t have any cooking experience at that time. Several years later, I still remember the scene at that time. Today I will make knife-cut steamed buns again, but I will change the method to make the final shape more beautiful.

Tags

• staple food
• home cooking
• all-purpose flour
• cold water
• sanyuan breakfast milk
• yeast powder

Ingredients

Steps

1. 1 Mix breakfast milk with cold water, heat in microwave over medium heat for 15 seconds, add yeast powder and stir evenly;

   

2. 2 Pour the flour into a basin, slowly pour in the milk, and stir until it becomes fluffy;

   

3. 3 Then knead the dough and let it rest for 5 minutes;

   

4. 4 Then knead it again. The dough will be smooth and delicate easily. Cover the basin and let it rise for 40 minutes;

   

5. 5 The dough after proofing has a honey-like internal structure;

   

6. 6 Sprinkle dry flour on the board, fully knead the risen dough and deflate it, then cut it into two pieces;

   

7. 7 Take one piece of dough, roll it into a thin rectangular sheet, and sprinkle a layer of dry flour on it;

   

8. 8 Roll up from the short side;

   

9. 9 Cut into 8 pieces, do the same with the other piece of noodles;

   

10. 10 Brush oil on the drawer, roll the steamed buns into the steamer, and heat over low heat;

    

11. 11 When the water in the pot boils, turn to medium heat and steam for 15 minutes, then turn off the heat and simmer for 3 minutes before serving.