Ingredients
300 g all-purpose flour
160 g fresh milk
35 g white sugar
3 g yeast
Preparation
Stir in all-purpose flour, sugar, and instant yeast. Warm the milk then pour it into the flour in batches and mix well.
After kneading it into a smooth, round, non-stick hand, place the container and cover with plastic wrap for about 20 minutes for the dough to rise, but when the weather is cold, 40 to 60 minutes is recommended.
After the dough is taken out, use a club to flatten it, fold it into three folds then flatten it again, and squeeze out the air.
Then, dab clean water on top of the dough, then slowly roll the dough into a cylindrical shape, and finally cut into the required number of portions.
Place the sliced raw buns in a container and ferment them. When the raw buns become lighter in weight, they can be steamed for about 40 minutes on hot days and a further 30 more minutes on cold days.
Put the buns in a pot and cook for about 20 minutes.
After steaming, let it stand for about 3 to 5 minutes. Open the lid slowly to prevent the steamed buns from wrinkling immediately after contact with cold air.
