How to make milk steamed buns? The practice of making steamed buns with pure milk

Raw materials required. Prepare all the ingredients you need, 15 grams of sugar, 400 grams of plain flour, 5 grams of baking powder, and 240 grams of milk.

How to make it: Method.

1. Stir the sugar and baking powder evenly with milk to mix it and let it stand for about 5 minutes;

2. Then wait for fermentation, put the flour into the basin, gradually add the warm milk of the baking powder and stir the flour until it is flocculent;

Milk steamed buns. Album 38 sheets.

3. Knead the mixed dough, put the kneaded dough in a basin, cover it with a damp cloth or plastic wrap, and place it in a warm place for fermentation;

4. After about 1 hour, the dough is twice as large, grab a piece of dough by hand, the internal tissue is honeycomb-shaped, and the proofing is completed;

5. Knead the dough vigorously on the cutting board for about 10 minutes until smooth, and try to make the dough free of bubbles;

6. Knead the dough into a cylinder, cut it into small pieces with a knife, arrange it into a circle, put it in a steamer, cover it, and let it rise for 20 minutes again, this step is very important, and the steamed buns steamed after the second fermentation are softer; (If you don't like the round shape, you can sort out the cut slightly and make it a square knife-cut steamed bun);

7. Steam the pot with cold water for 15 minutes, turn off the heat when the time is up, but do not open the lid immediately, and then open the lid after steaming for a few minutes.

Precautions. In order to prevent sticking, you can smear oil in the steamer, and the raw corn leaves I used directly this time have a good anti-stick effect.

I put less corn leaves, and if I put more, the steamed buns will have a fresh flavor of corn.

Tips. 1. Steaming in a pot with cold water can make the steamed bread be heated slowly and evenly, so as to be more fluffy and soft;

2. The steaming time is small, generally 15 minutes. Of course, it should also be determined according to the size of the steamed bread, and the steaming time needs to be appropriately extended.

Just put some milk powder on it.

Method: Make the old dough first, cover it with a lid or a fresh-keeping mold package, ferment at room temperature for 1 hour, extend the fermentation time in winter, put warm water in the pot or cover the dough with a quilt to increase the temperature.

Grow to 2 times the size, put it in the refrigerator and refrigerate, the old dough from production to use, the time is 4-12 hours, you can make it the night before, and use it as a steamed bun the next day.

Main dough ingredients.

Main dough ingredients: Milk taken out of the refrigerator and heated to a temperature of 35-38 degrees.

After mixing the all-purpose flour and yeast powder with a scraper, place small pieces of old dough, sugar and salt in the middle of the flour wall, pour in about 60cc of warm milk, and mix the old dough, sugar and salt first.

Add warm milk one after another.

It is formed into a dough that is as soft as an earlobe.

The kneaded dough is in a three-light state.

Use the face stick to press the surface into a rectangular shape, fold it three times and press it again.

Roll into a cylinder, break the tail end interface thin, press the interface with your wrist, push it to glue, and try to rub it to the same thickness.

Cut the dough. In winter, it ferments for about 2 hours, and it feels like a marshmallow when you pick it up.

Steamed buns weighing less than 150g are steamed over medium-high heat for 14 minutes, then turned to medium-low heat for 6 minutes

Ingredients. 250 grams of flour.

Pure milk 120ml

15 grams of sugar.

Yeast 2 g. 1. Add 250 grams of flour, 120ml of pure milk, 2 grams of yeast, 15 grams of sugar, and 5 grams of cooking oil to the bowl, and stir into a dough.

2. Knead the stirred dough into a smooth dough by hand, cover it with plastic wrap and let it rise for 10 minutes 3. Repeatedly knead and exhaust into long strips with your hands, press and roll it into a small dough 4. Smear a small amount of water on the dough, roll it up from one side, cut it into small pieces 5, boil water in a pot, put in a small steamed bun and steam it over high heat for 8 minutes.

Heat the milk to a hand-warm temperature, pour in the yeast, and put flour and sugar in the basin, you can add a little milk powder, about 10 grams, and mix it into a flocculent shape with chopsticks. After the dough is fermented, take out the dough and knead the dough to exhaust it, so that the steamed steamed bun is smooth, and the dough is kneaded into long strips. Cut the dough with a cutter into equal portions.

Steam in a pot over cold water, turn to medium-low heat and steam for 13-15 minutes after boiling, and turn off the heat when the time comes.

First, put the yeast and sugar into a measuring cup, pour in a little warm water and stir to dissolve, and let stand for 5 minutes.

Step 3space

To prepare plain milk shredded toast Step 1

Fermented good appearance. Pour the flour into the flour in batches with the milk and stir it with chopsticks to create a cotton wool shape.

Step 4space

To prepare plain milk shredded toast Step 1

After that, knead the dough by hand.

Step 5space

To prepare plain milk shredded toast Step 1

Cover freshly fermented to twice the size.

The preparation of milk steamed buns is as follows:

1. Pour the yeast, sugar and milk into a bowl.

2. Stir well with chopsticks and let stand for five minutes.

3. Pour the flour into the yeast water and stir in one direction to make the flour and water evenly fused, and finally form a flocculent.

4. Knead the flocculent dough with your hands little by little, keep patience and don't be in a hurry, you will feel that the dough will become delicate and soft little by little, and finally you will get a smooth dough.

5. Cover with plastic wrap or wet gauze and leave in a warm place to ferment until the dough is twice the size.

6. Sprinkle an appropriate amount of flour on the board, take out the dough, and knead the dough.

7. Knead the fermented dough and repeatedly knead the dough evenly and exhaust it. Press the dough with a slight pressure on the palm of your hand to form a slightly flattened strip.

8. Divide into about 60 grams of each agent. The incision of the kneaded dough is very flat and has no air holes, so you can take it directly.

9. After the steamer is filled with enough water, boil to about 40 degrees, put steamer paper on the steamer drawer, and put the steamed buns on it.

10. After the fire boils, turn to medium and steam for 15 minutes, turn off the heat and simmer for 3 minutes, and then open the lid, so that the steamed bread is not easy to retract.

11. Remove from the pan.

The method of making steamed buns with milk is as follows:

Tools Ingredients: yeast, milk, cooking oil, sugar, wheat flour, water, steamer, whisk.

1. Heat the milk to about 37° properly, and feel warm to the touch, do not overheat, it will scald the yeast to death. Put the milk, sugar, oil, yeast in a bowl, stir with a whisk, let it sit for one minute, and wait for the yeast to activate.

2. The state after mixing evenly.

3. Add flour, because the water absorption of each brand of flour is different, so you can leave 20g of flour to see the state of kneading dough.

4. During the mixing process, the dough is flocculent, indicating that the moisture is relatively appropriate.

5. Knead the dough into a dough and cut into 3 portions.

6. Knead into a long cylindrical shape and cut into sections. When cutting, it is basically cut into the shape of about the same length and width, because the steamed bread will rise to both ends when it is fermented, and if it is cut into a rectangle, it will not be able to stand up to the liquid and sell the ruler!

7. Put it in a high steamer and let it ferment in a warm place for half an hour.

8. Press the surface of the dough with your fingers, and the fingerprints are fast**, indicating that the fermentation is done.

9. Put on a pot of cold water, turn on high heat and start steaming, wait for 15 minutes after the water boils, turn off the heat and match the mold, wait for one minute, open the lid and take it out.

Ingredients

500 grams of high-gluten flour.

Milk to taste. Yeast 2 g.

Excipients

grams of salt. 20 grams of sugar.

1. Heat the milk to about 40 degrees in hot water, add sugar and mix until the sugar dissolves;

2. Add yeast and let stand for 5 minutes;

3. Add the high-gluten flour mixed with salt;

4. Mix with chopsticks into a snowflake shape;

5. Knead dough repeatedly;

6. Knead the dough into three lights (hand light, pot light, face light) and cover the bowl lid and wait for fermentation;

7. Ferment to twice the size, like this;

8. Add an appropriate amount of alkaline noodles to dissolve with some water;

9. Add alkaline water to the dough;

10. Knead well;

11. plastic surgery;

12. Put it in a rice cooker with hot water at 40 degrees, and ferment it at a humid temperature (about 30 minutes, it will take longer in winter);

13. Obvious enlargement;

14. The rice cooker is steamed, and it can be steamed for 15 minutes after gassing;

15. The white and chubby milk steamed buns are baked.

16. It is most suitable with white porridge and homemade pickles.

When I have time, I will make my own steamed steamed buns, which are very fluffy, with a strong wheat fragrance and are very delicious.

Ingredients. Flour.

6 bowls. Milk.

1 bag. Yeast powder. 8g steps.

Please click Enter a description.

1.Add warm water to the basin, add a bag of milk, add yeast powder and stir well.

Please click Enter a description.

2.Yeast water is added to the flour and kneaded into a hard dough, covered with a kitchen cloth and wrapped in a layer of film paper. Cover with a small quilt and leave it in a warm place to ferment.

Please click Enter a description.

3.When the dough rises to twice its size, knead the dough and divide it into equal pieces.

Please click Enter a description.

4.Knead each small piece well.

Please click Enter a description.

5.Take a small piece and knead it again to shape it into a pointed shape.

Please click Enter a description.

6.Put the pointed shape at the bottom to form a steamed bun embryo.

Please click Enter a description.

7.After secondary fermentation, it is steamed in a pot, steamed for another 20 minutes, turned off the heat and simmered for 2 minutes, opened the lid and took it out to cool.

Material. All-purpose flour 600g

500ml of milk

Sugars 50g yeast 2teaspoons

Baking powder 1teaspoon

Method. 1. Heat 1 3 milk in the microwave oven to about the same temperature as your hand, dissolve the yeast in it, and leave it for about 5 minutes until small bubbles appear on the surface of the liquid.

2. Mix the flour, sugar and baking powder and stir well.

3. Slowly add the yeast liquid to the flour, stirring with chopsticks, then add the remaining milk in the same way and stir.

4. Knead the dough until the face is light, the basin is light, and the hand is light; Cover with plastic wrap and let the dough rise until it is twice the size of the dough (I put it next to the radiator and it fermented for about 1 hour).

5. After the fermented dough is taken out, knead the dough for about 5 minutes until the gas in the dough is basically discharged.

6. Divide the dough into two parts, knead them into long strips, and cut them into the shape of rectangular steamed buns with a knife (I used the other part to knead 3 agents into a circle, haha).

7. Spread baking pad paper or pure white cotton damp cloth in the steamer, put the shaped steamed bread into the cage (pay attention to leave more gaps between the steamed bread, because the steamed bread will be very large when steaming), cover the cage lid and continue to rise for 20 minutes.

8. Put cold water in the pot, put it on the steamer rack, and turn on the high heat; After steaming, turn to medium heat and steam for 8-10 minutes, turn off the heat and simmer for 5 minutes.

Ingredients: 500 grams of Hong Kong powder (daffodil powder), 5 grams of dry yeast, 10 grams of sugar, 50 ml of warm water, 200 ml of milk.

Method: 1. Mix noodles: mix flour and sugar.

B: Pour the dry yeast into warm water that is not hot to your hands, stir gently and pour into the flour.

c: Then use chopsticks to adjust the flour into an ear shape; Add the milk while mixing until there is no dry flour in the basin, then remove the chopsticks and start kneading the dough by hand, until the dough is smooth and non-sticky, and there is no flour on the basin and hands.

2. Dough: Cover the kneaded dough with a damp cloth and put it in a warm place for fermentation, about an hour of reality, the actual need for heating in winter can be halved, if the weather is cold, it can be increased to an hour. The leavened dough is twice as large as the original.

3. Kneading dough: Knead the fermented dough again until the volume is reduced, and the internal air is squeezed out and kneaded into strips.

5. Proofing: Pour 1 liter of water into the steamer, put the steaming drawer, put the cut steamed bread agent on a piece of baking paper and put it in the steaming drawer, cover the pot and let it rise for 20-30 minutes.

6. Steaming: After the actual end of proofing, steam over high heat for 10 minutes, turn to low heat and steam for 15 minutes after the water boils, cover the edge of the pot with a towel to prevent steam leakage when steaming, and then open the lid after 5 minutes after steaming.

7. Preservation: Take out the just right steamed bun and let it cool, save it in a fresh-keeping bag and put it in the refrigerator to refrigerate.

The homely practice of milk steamed buns, that is, when the noodles are made, some milk is added to them, and then yeast powder is used, and a small amount of sugar can also be added with a little cooking oil, so that the flour produced has the taste of milk after steaming.

The practice of steamed buns.

Milk steamed bread recipe tips.

300 grams of flour, 3 grams of yeast, 4 grams of sugar, 160 grams of milk, stir well, knead into a dough to rise, proofing a good dough knead smooth, cut into 6 agents, sprinkle flour and knead round dough, knead into strips and then roll thin, cut off the corners and trim into a triangular dough sheet, brush oil and roll it up

The practice of milk big steamed buns is: Is it good to use milk to make dough? After the painting is done. The sincerity is full. And then. After the Chinese levy, it is a very delicious milk bowl.

Normal flour plus yeast, pour a bag of milk, and the rest with warm water and noodles, the steamed bread tastes very fragrant, and the taste is particularly soft, there is a strong milk flavor, and the color is more beautiful.

The home-cooked practice of milk steamed bread is to pour ginger flour into the basin, add yeast powder directly with milk and dough, and make steamed bread after fermentation.