Cantonese style steamed buns

Overview

As a Cantonese, I have always liked to eat Cantonese-style buns, but I can't make them myself. After the master's guidance, today I finally found a method suitable for lazy people to make Cantonese steamed buns. You can make soft steamed buns without spending time on making dough. Let me share the method below.

Tags

• staple food
• pregnant women
• maternity
• old man
• breakfast
• steamed bun hanamaki
• lunch
• dinner
• students
• baking powder
• low gluten flour
• white sugar
• yeast
• milk

Ingredients

Steps

1. 1 Add yeast, baking powder and white sugar to cake flour.

   

2. 2 Heat the milk or water until it is not hot to the touch.

   

3. 3 Pour warm milk or warm water into the flour and knead into a smooth, non-sticky dough.

   

4. 4 Use a rolling pin to roll out the dough thinly, then roll it up and cut it into small buns with a knife.

   

5. 5 Put hot water of about 50 degrees into the steamer, brush the steamer with a layer of oil, and put the steamed buns into the steamer to rise for about half an hour.

   

6. 6 After it wakes up, steam over high heat for 20 minutes, stop the fire for 3 minutes and then uncover.