Milk Steamed buns(niu nai man tou )

Milk Steamed buns

Introduction:

"Milk steamed bread, as the name suggests, is made of milk and flour, without any water. Although the milk is completely used, it doesn't have obvious milk flavor as imagined, but it has milk flavor when chewing. Steamed bread made with milk is whiter than that made with water. It tastes soft and has higher nutritional value

Production steps:

Step 1: prepare all the materials you need.

Step 2: put all the ingredients into the toaster and mix the dough, ferment to make the fermented dough, and use the starter in the whole process.

Step 3: knead the fermented dough into a uniform strip.

Step 4: cut the dough strip with a knife, about 7 to 8 cm long.

Step 5: put corn leaves in the steaming compartment and put the steamed bread germ on it to wake up.

Step 6: put cold water in the steamer and steam the steamed bread.

Materials required:

Milk: 200ml

Medium gluten flour: 400g

Angel yeast: 3 G

Sugar: 20g

Note: 1. In order to prevent stickiness, you can apply oil in the steamer. I use the raw corn leaves directly this time, and the anti stickiness effect is very good. My corn leaves put less, if put more, steamed bread will have corn fragrance. 2. When the temperature is high, use the bread machine to ferment, you can put less yeast appropriately, or observe more before the end of the procedure. Once the dough is fermented, you can take it out in advance to avoid excessive fermentation.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Niu Nai Man Tou