Simple Milk Steamed Bread (Chinese style)

The ingredients are simple. From the beginning of battering, the buns can be baked within an hour and a half. The freshly steamed fresh buns are soft and soft. The steamed buns are made a little more frozen at a time. Just steaming at breakfast is delicious and convenient. It is very suitable for learning. This article has detailed steps. Hurry up and prepare the ingredients~

Sammicat @cook_23863313

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Ingredients

120 mins

4 servings

300 gAll-purpose Flour
160 mlFresh milk
35 gWhite sugar
3 gYeast powder

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Steps

120 mins

1

Stir in all-purpose flour, sugar and instant yeast.
2

Warm the milk first(Just warm, don't be cold), pour the milk into the flour in batches and mix well.
3

After kneading it into a smooth, round, non-stick hand, place the container and cover with plastic wrap for about 20 minutes to increase the time. (When the weather is cold, 40 minutes to 60 minutes is recommended)
4

After the dough is taken out and flattened, use a club to flatten it (squeeze out the air), fold it into three folds (spray the flour lightly), flatten it again and squeeze out the air.
5

After finishing the dough, apply clean water on top of the dough (to make the dough stick), then slowly roll the dough into a cylindrical shape (be careful not to let the air in, it needs to be tight), and finally cut into the required number of portions.
6

Place the sliced raw buns in a container and ferment them. The time depends on how the raw buns are fermented. When the raw buns become lighter in weight, they can be steamed (about 40 minutes on hot days; 30 minutes on cold days may be added; Depends on the actual fermentation of raw steamed buns)
7

After preheating the electric pot, put the raw buns and cook for about 12-15 minutes (you can cover a cloth to prevent water vapor dripping over the buns). After steaming, let it stand for about 3-5 minutes, not too fast Open the lid to prevent the steamed buns from wrinkling and wrinkling immediately after contact with cold air.