How to make milk steamed buns, the practice of pure milk steamed buns

Milk steamed bread method: (I hope it can help you).

Materials. 400g of plain flour

240 grams of milk.

5 grams of baking powder.

15 grams of sugar.

Method 1Pour the sugar and baking powder into the warm milk, stir to mix it and let it stand for about 5 minutes, put the flour into a basin, gradually add the warm milk of the baking powder and stir the flour until it is flocculent.

2.Knead the dough well, put the kneaded dough in a basin, cover it with a damp cloth or plastic wrap, and place it in a warm place to ferment.

3.After about 1 hour, the dough is twice the size, grab a piece of dough by hand, the internal tissue is honeycomb-shaped, and the proofing is complete.

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

5.Knead the dough into a cylinder, cut it into small pieces with a knife in equal parts, 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 are softer after the second fermentation; (If you don't like round shapes, you can also cut them into square knife-cut steamed buns).

6.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 a few minutes of steaming.

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, the steamed buns I make are smaller, generally 15 minutes. Of course, it should also be determined according to the size of the steamed buns, and if you want to steam the extra large ones of the Big Mac type, you need to extend the steaming time appropriately.

1.Pour the sugar and baking powder into the warm milk, stir to make it mix and let it stand for about 5 minutes, then put the flour into a basin, gradually add the warm milk of the baking powder, and stir the flour until it is flocculent.

2.Knead the kneaded dough and put it in a basin Cover it with a damp cloth or plastic wrap Place it in a warm place to ferment After about 1 hour, the dough will rise to twice the size Grab a piece of dough with your hands The internal tissue is honeycomb Proofing is complete.

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

4.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 with a lid, and let it rise for another 20 minutes

5.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 a few minutes of steaming.

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 should be determined according to the size of the steamed buns, and if you want to steam the jumbo-sized extra-large ones, you need to extend the steaming time appropriately.

Use milk instead of water and noodles.

Take a steamed bun and soak it in milk.

It is recommended to look for the recipe in the kitchen.

Pure milk steamed bun is a simple and delicious staple food, not only nutritious, but also strong and sweet, as a breakfast is also quite good! Here's how to do it.

In the first step, prepare gluten flour, sugar, pure milk, dry yeast and a pinch of refined salt.

In the second step, the flour is served in a large basin and refined salt, dried yeast and sugar are added. Sugar can cause the dough to rise, and salt can increase the sweetness of the dough.

In the third step, slowly pour the pure milk into the flour, stirring as you pour, stirring the flour into a moist snowflake shape, you can stop adding water.

The fourth step is to knead the flour into a soft dough by hand to achieve the state of three lights, hand light, face light, and basin light. Cover with plastic wrap and let rise in a warm place for about 25 minutes. The fermented dough is twice as large as the original, indicating that it has been successfully fermented.

Step 5: Sprinkle some dry flour on the cutting board, take out the dough and knead it to exhaust, knead it thoroughly until there are no bubbles, divide the dough into agents, cut it into cubes of the same size, and let it stand for 15 minutes.

Step 6: Put an appropriate amount of cold water in the steamer, turn on high heat and steam for 20 minutes before eating.

The method of pure milk steamed bread is to add pure milk with flour. Just grasp the proportion yourself and make it.

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.

In fact, the mobile phones of the Muslims use milk to bring goods, so it is pure milk steamed bread, and there are no special requirements for the rest, and it is the same as the usual steamed bread.

It's the same as ordinary steamed buns, except that the water is changed to milk.