Recipe: Milky fragrant steamed buns

Home Cooking Recipe: Milky fragrant steamed buns

Notes:

Fang Zi changed from a big man, a little change. After many experiments and improvements, I feel that this recipe is particularly good, so I will write it out in order to facilitate my own review and sharing with the kitchen friends.

Ingredients:

Steps:

  1. Home Cooking Recipe: All materials are weighed and ready.

    All materials are weighed and ready.

  2. Home Cooking Recipe: Fermentation Method 1: Pour 50g of boiling water into the sugar and stir until the sugar melts. Pour the sugar water to 30 ~ 40 ° C and pour 3 grams of yeast, stir, let stand for ten minutes, let the yeast water a layer of foam. Fermentation Method 2: (Novice and lazy strongly recommend Method 2) Many cooks don't know how to judge and ferment, then an easier way is to weigh all the materials (including yeast powder and sugar) into the pot. Add milk and warm water to make a dough and let it ferment twice as much!

    Fermentation Method 1: Pour 50g of boiling water into the sugar and stir until the sugar melts. Pour the sugar water to 30 ~ 40 ° C and pour 3 grams of yeast, stir, let stand for ten minutes, let the yeast water a layer of foam. Fermentation Method 2: (Novice and lazy strongly recommend Method 2) Many cooks don't know how to judge and ferment, then an easier way is to weigh all the materials (including yeast powder and sugar) into the pot. Add milk and warm water to make a dough and let it ferment twice as much!

  3. Home Cooking Recipe: Take a clean pot and pour the flour, pure milk, and salt into the pot and stir. Add yeast white sugar water (add a little bit, don't pour it once, the different water absorption of the flour is generally different). The flour can be simmered in three light. (Three light refers to: basin light, surface light, hand light)

    Take a clean pot and pour the flour, pure milk, and salt into the pot and stir. Add yeast white sugar water (add a little bit, don't pour it once, the different water absorption of the flour is generally different). The flour can be simmered in three light. (Three light refers to: basin light, surface light, hand light)

  4. Home Cooking Recipe: The pot is covered with a layer of plastic wrap and fermented at room temperature 30 ° C to twice the size of the dough (usually 40 to 60 minutes). The winter temperature is too low, the fermentation is slow, and it can be fermented twice as much in warm water, which greatly shortens the waiting time for fermentation. ????????????

    The pot is covered with a layer of plastic wrap and fermented at room temperature 30 ° C to twice the size of the dough (usually 40 to 60 minutes). The winter temperature is too low, the fermentation is slow, and it can be fermented twice as much in warm water, which greatly shortens the waiting time for fermentation. ????????????

  5. Home Cooking Recipe: One fermentation is good, it is the noodles, this step is very important, the color value is not high, and the chewing is good depends on the dough. Don't be lazy, use your strength to make a massage. ???? If you want to judge whether the kneading is finished, you can cut the dough with a knife. When the dough is small and the pores are small, it is enough. When you want to make your head more chewy, you can break into the dry flour a little bit, so that the steamed bread will be chewy. You can shape your dough, and you like to make a shape that depends on your preferences. Like my gimmick, it’s the easiest way to roll it up and cut it.

    One fermentation is good, it is the noodles, this step is very important, the color value is not high, and the chewing is good depends on the dough. Don't be lazy, use your strength to make a massage. ???? If you want to judge whether the kneading is finished, you can cut the dough with a knife. When the dough is small and the pores are small, it is enough. When you want to make your head more chewy, you can break into the dry flour a little bit, so that the steamed bread will be chewy. You can shape your dough, and you like to make a shape that depends on your preferences. Like my gimmick, it’s the easiest way to roll it up and cut it.

  6. Home Cooking Recipe: Make such a knife and cut the head

    Make such a knife and cut the head

  7. Home Cooking Recipe: Plastic surgery is beautiful.

    Plastic surgery is beautiful.

  8. Home Cooking Recipe: Do a good job of steaming the steaming pan for the second time. The time is twenty minutes.

    Do a good job of steaming the steaming pan for the second time. The time is twenty minutes.

  9. Home Cooking Recipe: After the second fermentation, it can be steamed, and steamed in cold water for 15 minutes. (The bigger the time, the bigger the time is, the longer it is.) Don't rush to open the lid, and then open it after five minutes. (Remember, it will be embarrassing to open the hoe immediately, it is not good.)

    After the second fermentation, it can be steamed, and steamed in cold water for 15 minutes. (The bigger the time, the bigger the time is, the longer it is.) Don't rush to open the lid, and then open it after five minutes. (Remember, it will be embarrassing to open the hoe immediately, it is not good.)

  10. Home Cooking Recipe: Finished product

    Finished product

  11. Home Cooking Recipe: Finished product

    Finished product

  12. Home Cooking Recipe: Finished product

    Finished product

  13. Home Cooking Recipe: Finished product

    Finished product

  14. Home Cooking Recipe: Finished product

    Finished product

  15. Home Cooking Recipe: Can be made into a flower roll

    Can be made into a flower roll

  16. You can also sandwich cranberry in the middle, super delicious!

  17. White fat one

  18. Hydrangea

Tips:

1, this formula is also suitable for buccal skin, the difference is to make a soft buns, after a haircut, do not break into too much dry powder, dry powder to ensure that the dough is not sticky. 2, often have a kitchen friend ask me, what is under the hoe? One is a silicone pad and the other is a baking paper. Under the hoe, these things are to prevent the sticking pot and affect the appearance. It is not afraid of washing the pot or not affecting the beauty.


Look around:

bread soup cake durian lotus tofu ming taizi jujube sponge cake pizza fish pumpkin pork margaret moon cake mushroom pandan enzyme noodles taro baby black sesame peach tremella lamb beef braised pork watermelon huanren cookies