[play with dough] three fresh steamed buns with milk flavor

[play with dough] three fresh steamed buns with milk flavor

Introduction:

"Milk knead noodles, milk flavor is really delicious, soft and delicious. It reminds me of the fresh meat that my mother made for me when I was a child. The stuffing is three kinds of fresh meat, pork, chicken, shrimp, light but fragrant. A lot of chives. "

Production steps:

Step 1: heat the milk a little, turn the yeast into a smooth dough with the flour. Cover with a damp cloth and ferment to twice the size.

Step 2: mince chicken, shrimp and minced pork with ginger. Add the chives and chop well.

Step 3: put it in the container, 2 tbsp cooking oil, 1 tbsp salt, 1 tbsp pepper, 1 tbsp soy sauce, 1 tbsp oyster sauce. Add 1 tbsp bone soup in three times, stir and set aside.

Step 4: put it on the dry flour and knead it back to the original size to remove the bubbles.

Step 5: make a bun.

Step 6: boil water and steam for 20-25 minutes.

Step 7: turn off the heat and wait five minutes before uncovering the lid.

Step 8: you can change the stuffing into what you like, either meat or vegetable.

Materials required:

Flour: right amount

Bone soup: right amount

Milk: moderate

Shrimp: right amount

Chicken: right amount

Pork: moderate

Edible oil: right amount

White pepper: moderate

Salt: right amount

Ginger: right amount

Chives: right amount

Note: 1, the yeast powder of baozi should be put a little more than that of steamed bread, and the fermentation time should be a little longer. Steamed steamed bun to wait for their own fermentation, then on the pot. It must be boiled water, and it will not collapse when it is shaped. 2. Just warm the milk a little, and keep it warm. If it's too hot, it may burn the yeast to death, and it will fail. 3. Milk knead noodles. The proportion is to use milk as water. Steamed buns and steamed buns are super soft and delicious.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh