This method of steamed bread is soft and delicious, and the skin is smooth

What is the effect of using milk and noodles and adding some lard when steaming steamed buns?

Today, I got all the ingredients together, so I tried it:

Not only does it taste good, but the color is also white; The skin is smooth and the texture is firm! Here's how to do it:

Steamed buns with fresh milk with lard

1. Add 5 grams of yeast and 5 grams of sugar to 500 grams of flour, and mix with warm milk and flour:

Stir with chopsticks while adding the milk, stir until it is flocculent, add about 10 grams of lard, and form a slightly firmer dough.

Cover and let rise in a warm place until twice as large.

2. Take out the proofed dough and knead the dough on the cutting board to exhaust.

When kneading the dough, add a little baking soda and knead it into the dough.

3. Form the dough into a uniform size, and then knead it separately.

Cover with plastic wrap and let rise for 10 minutes.

4. Grease the grate with oil and anti-stick, and cook on cold water.

After the pot is steamed, turn down the heat slightly and steam for another 15~20 minutes (the specific steaming time depends on the size of the steamed bun); Remove from heat and simmer for 3 minutes before opening the lid.

In this way, the fluffy and delicious big steamed buns are ready. If you like it, try it at home, too!