Ingredients:

450g all-purpose flour (leave 50g for hand powder) 220ml milk, 60g sugar, 5g angel yeast powder

1 .Prepare the ingredients, milk is about 40 degrees Celsius, which is about the same as the temperature of your hands

2. Put a bag of it like this

3. Put a bag of yeast powder in the milk of about 40 degrees Celsius

< p>4. Stir, stir, mix and let stand for 5 minutes

5. Put flour and sugar together and stir evenly

6. Slowly add the milk and yeast water that has been left to stand and stir. to large pieces of dough

7. Knead the dough with your hands (the surface of the hand basin is smooth)

8. Ferment in a warm place. Place it next to the heater in the north and ferment for about 2 times. Ferment for half an hour (the time is not certain) until it doubles in size. If you poke a hole in the middle and it does not shrink or collapse, it is considered ready

9. Tear it apart and see a rich honeycomb

< p>10. After exhaust shaping, put warm water in the pot (do not let it boil) and let it sit for 30 minutes for secondary fermentation. Steam over high heat for about 20 minutes.

My daughter especially likes the custard buns made with this dough. They are very soft and have a moderate sweetness