Buns are an important part of our countrys breakfast, but eating steamed buns may not be too good. Many people drink milk and eat eggs.In fact, we can also add similar raw materials when making steamed buns, such as several practices of this milk steamed bun.
The method and recipe of egg milk steamed buns
400 grams of ingredients, 60 grams of warm water, 5 grams of yeast, 200 grams of milk, 30 grams of oats, 15 grams of sugar, 30 grams of red dates.
Method step 1. Put the yeast in warm water, add sugar and oats soaked after heating;
2. Pour into the blender after being soaked, add the cut red dates to stir;
3. Put the flour into the pot, add milk oatmeal paste, stir evenly and knead it into a ball and cover the membrane to ferment to 2 times large;
4. Then knead the noodles until there is no pores, then divide the dough with a small dose, and then round;
5. Steam on the oil, put the steamed buns, ferment 25, turn on fire, steam for 18 minutes, turn off the heat for a few minutes.
How to make milk steamed buns
Ingredient
300 grams of wheat flour, 60 grams of eggs, 120 grams of milk, 5 grams of sugar, 3 grams of yeast powder.
Method step 1. Add milk to the yeast, add eggs for 5 minutes, add sugar and stir well;
2. Then pour it into the wheat flour, stir into flocculent, knead until the smooth dough is sent for 1 hour;
3. After fermentation until 2 times large, roll the dough to grow square slices, sprinkle with a layer of powder, and roll it;
4. Cut the dough into 6 sections, put it in the steamer for half an hour, and then boil the fire;
5. Steam over medium heat for 15 minutes, turn off the heat for 3 minutes.
The practice of milk steamed buns
Preparation of 400 grams of ingredients, 5 grams of yeast powder, 240 grams of milk, and 15 grams of sugar.
Method step 1. Pour the sugar and yeast powder into the warm milk, stir evenly, and then rest for 5 minutes;
2. Put the flour into the pot, add milk, stir into flocculent, and then rub it into a dough;
3. The dough cover the membrane for about 1 hour, then knead for 10 minutes to divide into a small agent;
4. Turn the small agent into a circular shape, then put it in the steamer, ferment for 20 minutes, and then steam for 15 minutes;
5. After turning off the heat, it can be steaming for a few minutes.

Related tags： Catering