Steamed buns are an important staple food on the table of Chinese people, and the practice of milk fragrant steamed buns is simple, tastes more delicious, and is widely loved by people.Milk fragrant buns, just a bowl of porridge, simple and simple, but have the warmth of soothe people.If you want to renovate the pattern, you can also add other ingredients to the milk buns, which are delicious.Let me introduce the practice of milk incense steamed buns!
The practice of milk fragrant miscellaneous grain buns
The ingredients are 300 grams of flour, 100 grams of yeast noodles, 50 grams each of soybean noodles, millet noodles, and black rice noodles, 200 grams of milk, 1 egg, 2 grams of edible alkali.
Method steps 1. Flour, soybeans, millet noodles, and black rice noodles are also mixed in the dish, add the yeast noodles, hit the eggs, add milk and a slightly soft dough, strictly cover, and set the fermentation.
2. The fermented dough is added and kneaded and kneaded.
3. Add full water inside the steamer, put the steamer, spread it on the drawer, put it on the raw buns, cover it with a cover, steam for 15-20 minutes until cooked, and take it out.
How to judge steamed buns?After the steamed buns are incorporated into the pot, it can be cooked through 15-20 minutes, or you can use the following method to judge the raw buns:
1. Pat the steamed buns with your hands. If it is elastic, it is cooked.
2. Tear the buns with your hands. If you can easily tear off the larger bricks, it means that it is cooked.
3. Press the steamed buns with your fingers, and the concave pits will reply to the original, indicating that it is cooked. If it is not recovered, it is not familiar.
The practice of black sesame milk fragrant buns
The ingredients are 20 grams of black sesame seeds, 250 grams of flour, 150 ml of milk, and 3 grams of yeast powder.
Method Step 1. Heat the pan without using oil. Put black sesame seeds and stir -fry the aroma, and then use a mixer to make powder shape, and then mix it evenly with the flour.
2. Heat the milk to the degree of not hot and dissolve the yeast powder into warm milk.
3. Pour the milk into the flour stir and knead into a smooth dough.
4. Put the dough in a basin, cover the plastic wrap, and ferment in a warm place for one hour, until the original.
5. Take out the fermented dough, knead it into long strips, cut into 10 copies of uniform size, and static for 10-15 minutes.
6. Place the raw buns on the steamer, the cold water pot, turn it over the heat and steam over medium heat for 20 minutes.After steaming, turn off the heat for 5 minutes.
Tips 1. It is best to cover a layer of plastic wrap on the dough when setting up a dough to avoid drying and cracking on the surface.
2. The steamed buns must be steamed in a cold water pot, and the lid cannot be opened immediately after steaming, so as to avoid the sudden change of temperature and pressure causes fluffy steamed buns to collapse.
3. In order to prevent sticking to the pan, a layer of drawers need to be paved on the steamer.
The practice of two mixed milk steamed buns
The ingredients are 350 grams of flour, 50 grams of milk powder, 100 grams of corn surface, and 5 grams of dry yeast.
Method step 1. Put all the materials in a clean pot, add water, knead into a smooth dough, and ferment the dough.
2. When the noodles are good, put it on the panel, add an appropriate amount of noodle alkali until the rubbing is smooth, then rub it into a piece, cut it into a small piece, and the whole shape.
3. Prepare the steamer, put more water, put the cut noodles on the steamer, and wait for 30 minutes to turn on the heat and steam.Steam for 30 minutes after getting air, and simmer the heat.

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