Shell milky steamed buns, beautiful and delicious, children are no longer picky eaters

Today, I made a good-looking and delicious shell milky steamed bun at home, which can not only be eaten as a steamed bun, but also eaten like a multigrain bag. This staple food and stir-fry are available, which is more convenient, and the whole family rushes to eat it. The shell milky steamed bun I made, not only tastes good, but also looks very good, I have an appetite if I don't eat it, the following is the finished picture, is it very beautiful.  

First of all: 500 grams of plain flour, 250 grams of pure milk, 5 grams of yeast, 50 grams of sugar.

The first step is to pour the plain flour into the container, add yeast and sugar, stir well, pour in pure milk in batches, stir with chopsticks while pouring, stir into a large cotton wool shape, knead the dough with your hands, knead it into a smooth dough, cover it with plastic wrap, put it in a warm place, and ferment it until it is twice as large.

In the second step, after fermentation, sprinkle a layer of dry flour on the panel, knead the dough on the panel, exhaust the air, knead it smooth, knead it into long strips, and cut it into dough of the same size.

The third step is to take a dough, arrange it into a circle, flatten it with your hands, roll it out into a pancake with a rolling pin, not too thin, just like the wrapper, if it is too thin, you can't get it up, use the thin end of the chopsticks, press half of the dough out of the vertical strip, like my picture.

The fourth step is to clamp the middle part with chopsticks, lift the two sides and fold them in half, the plane is facing down, and the side with the imprint is facing up, to see if it looks like the shape of a shell, so I call it a shell milky steamed bun, and do it all in turn.

The fifth step, put the finished raw pi on the pot curtain, put it in the steamer, cover the lid and let it grow for another 20 minutes, the raw pi can be significantly increased, after the rice is good, steam on high heat, steam for fifteen minutes after the water is boiled, turn off the fire and simmer for another five minutes, the milk shell steamed bun is ready, white, Xuanxuan, very cute, and it is very delicious to eat like this.

I made a side dish again, diced with garlic sprouts, chopped fungus, diced carrots, diced lean meat, fried together, sandwiched in the middle of the shell steamed buns, there is a small hole in it, put the side dishes in it, eat together, the taste is even better. I didn't write down the ingredients for the side dishes on it, but you can make your favorite dishes and eat them together, which is really nice.