Milky steamed buns without adding a drop of water, add one more step, the layers are clear, and they are better than bread and flower rolls

The steamed bun made today is characterized by not adding a drop of water, rich in nutrition, layered, delicate in taste, fluffy and full, simple to make, and is very popular with family members.

【Milky steamed buns】The production process

1. The raw materials are: 500 grams of all-purpose flour, 5 grams of yeast, 3 grams of sugar, 3 grams of baking powder, 260 grams of milk, and 10 grams of butter.

Second, start production

1. [Prepare in front of you] Put the flour, sugar, and baking powder together in a container and stir well; The yeast melts in milk and ferments for 5 minutes.

2. [Mixing and relaxing] Slowly pour the yeast milk liquid that has been fermented to the time into the flour, stir it into a flocculent shape with chopsticks, then knead it into a slightly smooth dough, cover it with plastic wrap and put it in the refrigerator to relax for 10 minutes.

3. [Add butter to knead the dough] Take the loose dough out of the refrigerator, put the butter, and start kneading.

Kneading the dough is really hard work, and it is not easy to form a dough at first when you put in butter, but after kneading for about 8 minutes, the dough will become smooth and delicate. (The picture below is a comparison of the kneaded ones)

4. [No need to wake up, make it directly, this is the key step in making steamed buns with clear layers] Kneaded dough, do not need to wake up, and then divide it into two and start making it directly.

Roll out the dough into a large sheet of rectangle and square, sprinkle a layer of hand flour evenly on the rectangle dough, and roll it up from one end for later use.

Divide the rolled dough roll into four and reunite; Then the rolled square dough is evenly divided into four equal parts, which can wrap the dough roll.

Take a piece of dough, put it in a round dough roll, and then wrap it, and make sure that the closing area is tightly pinched, and it can be in a circle.

5. [Proofing] After all the steamed bread embryos are done, brush a layer of hand powder evenly on them to prevent the surface of the steamed bread embryos from drying out, and the steamed bread will be whiter after steaming, and it is not easy to collapse, and then proofing for 25 minutes.

6. [Pot on cold water, steam over high heat] After the steamed bread embryo rises to the time, put the steamed bread into the cage drawer, add cold water to the steamer, and then steam it on high heat, and steam it for 25 minutes after gassing.

7. [Simmer for 5 minutes] After the steamed bread is steamed to the time, turn off the heat to prevent a large temperature difference between the inside and outside of the pot, retract the steamed bread when it is cold, turn off the heat and simmer for 5 minutes, then open the lid of the pot and take out the steamed steamed bread.

Tips

1. No butter can be replaced with lard or salad oil.

2. There is no need to do a proofing, knead the dough smoothly, and then operate directly.

3. After rolling out the dough roll, the hand powder sprinkled with it must be more and even, so that the layers can be clear.

4. The finished steamed bread embryo must be well proofed, and it will be prepared with a gentle explanation in your hand.

5. Be sure to pot it on cold water and then steam it over high heat, which will help the steamed bread to rise again, and the steamed steamed bread will be fluffier.

6. Don't rush the steamed steamed buns out of the pot, simmer for 5 minutes, open the lid to prevent the steamed buns from retracting when cold.