Cooking Steps

1. 

   Step1:Take 300g of high gluten flour and put it into a flour basin. Pour in 3G salt. Mix well.

2. 

   Step2:The amount of 150g pure milk is heated to a warm temperature (about 30 ℃), which makes the sugar easy to melt and makes the yeast quickly active.

3. 

   Step3:Add 30g white sugar to warm milk and melt. The flavor of the dough can be improved and the elasticity of the dough can be increased by adding a proper amount of sugar, and the nutrition of yeast fermentation can be provide

4. 

   Step4:After the sugar dissolves, put 35g yeast into the milk. Swipe with chopsticks. Dissolve yeast in milk. Let it stand for another 5 minutes or so. (yeast starts to be active at this time

5. 

   Step5:Pour the mash water into the milk and mix well.

6. 

   Step6:Slowly pour the milk into the mixing basin. At the same time, stir the flour to make it flocculent and dregs.

7. 

   Step7:Start and face. Rub more. The basic state is hand light, basin light and surface light. Hand light basin light refers to the dough does not stick to the hand does not stick to the basin. Glossy surface means that the surface is well kneaded and glossy. It doesn't matter if we don't do this very well.

8. 

   Step8:For the first time, knead the dough and cover it with a wet cloth. Place it in a wet and warm place for fermentation. The optimum fermentation temperature is 28-29 ℃. The temperature in my house is now more than ten degrees. So I used a steamer to boil a pot of warm water first. Put the pasta basin on the steamer tray and ferment for about 1 hour and 40 minutes. (dough fermentation speed is from slow to fast. It can be used after fermentation to twice the volume

9. 

   Step9:Take out the fermented dough, knead and squeeze out the air. Form a strip, cut the dosage and roll the skin (take half of the surface first and cover the other half with a wet cloth.) Filling.

10. 

    Step10:Second noodle (wake up) - heat the steamer to 3038 ℃. Turn off the fire. ( 80 The optimum temperature of the second fermentation is 38 ℃. Over 40 degrees yeast dies.) Put the wrapped bun into the drawer. Close the lid and wait 1520 minutes.

11. 

    Step11:Start steaming - cold water. Fire. After the water boils, change to medium fire for 1320 minutes. The filling time is a little longer for raw filling and a little shorter for cooked filling. I spent 15 minutes) 80 Remember - the second pot must be poured out of the first pot of hot water for cold water steam.