How to wrap sugar buns practice diagram

Ingredients

Main Ingredients

Wheat Flour

500g

Supplementary Ingredients

Sugar

100g

Milk or Water

250ml

Yeast Powder

6g

Steps

1. Put it in a basin and sprinkle it with sugar.

2. Warm the milk, put the yeast, I forgot to take a picture of the one with the yeast.

3. Stir into the flocculent, start kneading.

4. Knead hard until the dough is smooth and not sticky.

5. Let the dough rise and slowly become fluffy inside.

6. Divide the fermented dough into small portions and roll them into steamed bun shapes.

7. Picked fresh mulberry leaves, washed and spread on the steamer compartment. You can use vegetable leaves or brush some cooking oil on the bottom of the buns to prevent sticking.

8. Into the steamed buns, and then ferment for a while.

9. After the second fermentation, turn on the heat to steam the buns.

10. Steam for more than 20 minutes, turn off the heat and simmer for a few minutes, open the pot.

11. home wheat flour, not white, but more chewy.

Tips

I used milk instead of water this time, whether it is milk or water, you need to heat it up a little bit, not scalding kind of, put the yeast stirred and then and noodles. Different brands of flour absorb water differently? Please adjust it yourself. I use home ground wheat... (Expand)