Guyang traditional steamed buns

Guyang traditional steamed bread practice

Raw materials: 250 grams of refined flour, 25 grams of sugar, 2.5 grams of active dry yeast, 100 grams of fresh milk, 50 grams of water.

Method:

1. yeast with warm water 50 grams stirred, standby;

2. flour sifted, put in a basin with sugar, milk and yeast and water into the dough, kneaded through the wet cloth cover, placed in the temperature of about 30 degrees, standby half an hour of fermentation;

3. the rise of the dough kneaded, and then use the rolling pin to roll out three or four times, and finally rolled into a long 30 centimeters, wide, and then rolled into a small, wide, and then rolled into a large, wide, and then rolled out the dough. Finally rolled into a rectangle of 30 cm long and 20 cm wide, rolled into a circle of about 3 cm in diameter, cut into miniature steamed buns, placed in a steamer basket, maintain a temperature of about 30 degrees, and then left to stand for half an hour;

4. Wait until the volume of the buns billet expansion of the original 1.5 times, you can steam over high heat.