How to make fluffy milk steamed buns, how to make milk steamed buns fluffy and delicious

Ingredients: 400g plain flour, 5g baking powder, 240g milk.

Excipients: 15 grams of sugar.

Steps to make milk steamed buns:

Pour the sugar and baking powder into the warm milk, stir to mix and let stand for about 5 minutes;

Put the flour in a basin, gradually add the warm milk of the baking powder and stir the flour until it is flocculent;

Knead the good 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;

After about 1 hour, the dough is twice the size, grab a piece of dough with your hands, the internal tissue is honeycomb-shaped, and the proofing is completed;

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

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).

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.

The preparation of fluffy milk steamed buns.

1Mix all the ingredients and knead into a smooth dough for fermentation.

2. Ferment the dough to twice the original size, you can put it in a bread machine to ferment directly, and if you don't have a bread machine, you can throw it into an airtight container to ferment.

3Take out the fermented dough and divide it into small portions.

Exhaust shaping. 4. Take the steamer, put the divided dough into the steamer, cover it, and ferment it again for about 15 minutes (ferment to double the original size)**After the water boils, turn to medium heat and steam for 15 minutes.

5. After 15 minutes, turn off the heat and wait for 5 minutes before opening the lid, and the fragrant milk steamed bun is ready.

To make the milk steamed bun fluffy and delicious, you need to heat the milk or waterJust add to the lukewarm, the temperature is not too high, then add the yeast, dissolve, and let rise for about five minutes. In addition, the proofed yeast and flour are stirred well and kneaded until the dough becomes delicate and smooth.

Ingredients: flour, yeast, salt, milk, dry powder.

Steps: Step 1: Add 300 grams of flour, 3 grams of yeast, 3 grams of salt, milk instead of water and flour to stir into a large dough and live into a smooth dough.

Step 2: Put it in a warm place to proofing twice as big, and the room time of Wenshan warm room is about 2-3 hours.

Step 3: Knead and exhaust.

Step 4: Roll into long strips and then cut into equal facial muscles and knead them into a steamed bun shape.

Step 5, if you want to steam out the steamed steamed bread delicious kneading is the key, knead more and wake up the steamed bread will be soft and chewy to sell only Sun Jin.

Step 6: Cover the kneaded steamed bun with plastic wrap twice and let it rise for 20 minutes, the dough becomes larger and lighter, and then it can be steamed in the drawer. Steam in a pot on cold water, boil for 20 minutes, and start the pot at 5 minutes when the time comes.

Step 7, handmade steamed buns are ready.

Precautions for making milk steamed buns.

1. Steaming in a pot with cold water can make the steamed bread heat slowly and evenly, so that it is more fluffy and soft.

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

Here's how to make milk steamed buns fluffy and delicious:Tools Ingredients: flour, yeast, salt, milk, dry powder.

1. Add 300 grams of flour, 3 grams of yeast, 3 grams of salt, milk instead of water and dough to a bowl and stir into a large dough to make a smooth dough.

2. Put it in a warm place to proofing twice as big, and the warm room time is about 2-3 hours.

3. Knead and exhaust.

4. Roll into long strips and then cut into equal facial muscles and knead them into a steamed bun shape.

5. Knead the steamed bun and cover it with Bao Wang Kai virtual fresh film for 20 minutes, and the dough will become bigger and lighter, and then it can be steamed in the drawer.

6. Steam in a pot with cold water, open the pot for 20 minutes, and simmer for another 5 minutes.

Preparation of milk steamed buns.

Stir with milk, yeast, sugar and corn oil.

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After adding the flour and stirring it with chopsticks until there is no dry powder, knead it into a dough by hand, cover it with plastic wrap and ferment.

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Twice as large as the fermented dough, take out the fermented dough, sprinkle a small amount of flour on the countertop, knead it into the flour, and expel the air from the dough.

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Divided into small clans, I am used to dividing 14 into 14, which is convenient for children to eat. Roll round and put in the steamer for the second time. After seeing that the dough is visibly expanded, start steaming. Start steaming with cool water so that the dough will further expand as it heats up slowly. Medium heat for 20 minutes.

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Milk steamed bread is like a general steamed bread method, it is best not to use milk, steamed steamed bread with milk is not milky, and there is no waiting for the noodles to become rancid after fermentation, and the steamed bread made of milk powder will have a milky taste. For example, 1 catty of flour in Oak Pei put 1 tael of milk powder, 3 grams of yeast, use 1 tael of warm water to dissolve the yeast, stir the yeast water with chopsticks, until the flour is like cotton wool, knead it into a glorious dough by hand, cover it with a lid or plastic wrap, until it is twice to three times larger, poke a hole with your index finger without retracting and you can take it out on the panel and rub and exhaust it, make it into steamed buns, put it into the steaming grid for secondary fermentation, the water in the steamer is best to be burned first If you hold the water temperature of 40 degrees, then ferment it twice as much, ** Turn off the heat for fifteen minutes when the water is boiled, and then open the lid and take it out after five minutes.

Heat the milk to about 38 degrees and add Angel yeast and sugar. Put in the flour to knead the dough to remove the fishy hair, the dough comes from twice the size of the dust, you can knead the dough and exhaust, knead the dough for a while, you can knead it into a steamed bun after 15 20 minutes, the water is boiled and steamed for 15 minutes, turn off the fire and simmer for five minutes, the steamed bread can be out of the pot, and the soft and delicious milk steamed bun will be steamed for a good time.

Milk steamed bread is Zheng Crack uses milk to mix noodles, of course, not necessarily one or two bags of milk are used, milk 100ml and 200ml can be, but wait until the steamed bread is fermented. The cherry blossoms must wait until the second fermentation and are steamed in Shangguo, so that a very delicious pot of milk steamed buns is fluffy and delicious.

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

2. The steaming time, the steamed buns I make are smaller, generally 15 minutes. Of course, the change of finches should also 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.

You can put an egg or add a little sugar. If it is fluffy and delicious, it must be awake and have enough time to shoot the sail for a long time. For the first time, you can tell the dough to be a little harder, knead it for a while, knead it evenly and smooth, and then let it be two or three times as big as the fluffing agent and then grind the socks.

If it is fluffy and delicious, it must wake up and hair for a long enough time. For the first time, you can make the dough a little harder, knead it for a while, knead it evenly and smoothly, and then let it be two or three times as big as the fluffing agent before making it.

Hello, if you want to make milk steamed buns sour, loose and delicious, you may need to add a certain amount of baking powder.

You can put more milk to make the milk taste stronger, When the dough is raised, the time is a little longer, and the heat is not too big when steaming.