Steamed bun with milk(nai xiang bao zi )

Steamed bun with milk

Introduction:

"It's better to make steamed buns with pure milk instead of water than with water, and the steamed buns made in this way don't have much milk flavor. Those who hate milk or yogurt can try it, and those who like to taste harder can add an egg. The effect is very good."

Production steps:

Step 1: fermentation: if the weather is cold, you can heat the milk slightly (slightly, it doesn't need to be too hot, or the yeast will be burned to death), add yeast and sugar, and then add it to the flour little by little, knead the flour until the surface is smooth, cover it with wet cloth and ferment it to twice the size (it's better to press it down and it won't rebound, over fermentation will be sour, and the flour won't rebound) If you are in a hurry to ferment, you can use the heat of steam to accelerate the fermentation.

Step 2: press no rebound to indicate the end of fermentation

Step 3: exhaust: you can add some flour or directly knead the dough. Try to knead the fermented bun back to its original size, cover it with a wet cloth and let it ferment for an hour, then exhaust the air repeatedly and knead well before fermentation. Usually at least one to two hours, very tired but very important step

Step 4: the process of exhaust can be adjusted filling: pork chop, add mushrooms and scallions, add soy sauce and sesame oil seasoning

Step 5: stuffing: chop the cabbage and carrot finely, add salt, knead the water, squeeze dry, add water to wash away the excess salt, then squeeze dry the water, add the chopped celery leaves

Step 6: baozi: roll the skin according to the proportion of the size of baozi in the budget, then wrap the baozi well and let it ferment for half an hour

Step 7: steamed bun: steam the steamed bun for 15-20 minutes after steaming, and then let it stand for about 5 minutes to get out of the pot (be careful not to dry the steamed bun or let the water touch it in the boiling process, otherwise the skin will feel like a dead face and not fluffy at all)

Materials required:

Low gluten flour: 3 jin

Milk: 2 boxes

Yeast powder: right amount

Sugar: moderate or no

Pork: 2 jin

Mushroom: 10

Scallion: right amount

Carrot: one

Cabbage: half a piece

Celery leaves: a handful

Soy sauce: right amount

Salt: a little

Sesame oil: no need

Note: another wordy sentence: it is recommended to knead the bun skin on Friday night and ferment it for one night. When I get up on Saturday morning, I spend a whole morning exhausting, stuffing and making steamed buns. At noon, I can eat steamed buns and cook a pot of thin rice porridge. I feel happy. The steamed buns can be frozen and steamed when I go to work~

Production difficulty: ordinary

Process: steaming

Production time: one day

Taste: milk flavor

Chinese PinYin : Nai Xiang Bao Zi