High gluten flour 120g

30 grams of fine sugar

Sanhua full-fat light milk 65g

Eggs (whole egg liquid) 15g

2 grams of dry yeast

2 grams of salt

Butter10g

How to make steamed stuffed bun with light milk?

First, mix all the ingredients except butter and knead them into dough. This kind of dough uses light milk instead of water. Because the water absorption of flour is different, please adjust the amount of light milk according to the actual situation and knead it into soft dough (which can be a little harder than the dough we usually make sweet bread).

After kneading the dough into a ball in a bowl, you can take it out and put it on a chopping board or operating table to continue kneading.

After kneading, add softened butter until the gluten comes out, and continue kneading until the film can be stretched (the process of kneading and fermentation is the same as that of ordinary bread, please click here for more detailed steps).

Knead into dough, put it in a bowl, and cover it with plastic wrap for the first fermentation.

Ferment until the dough becomes 2-2.5 times larger, slowly put your fingers into the flour and then pull it out, and the holes will not retract or collapse, and then ferment.

After the fermented dough is squashed by hand, the air is exhausted, covered with plastic wrap to relax for 15 minutes, and rolled out on the table to form a rectangular dough sheet.

After rolling, roll it from one end to the other and roll it into long strips.

Evenly cut the strip into 12 parts.

Cover the cut dough with plastic wrap and relax for another ten minutes.

Rub the dough into a circle and put it on a baking tray covered with baking tray paper, leaving enough space between each dough.

Ferment the dough for the last time until the dough doubles in size (optimal fermentation environment: temperature 35-38 degrees, humidity 85%. How to build the temperature and humidity of fermentation? Click here).

Put it into a preheated oven with upper and lower fire 180℃, bake the middle layer for about 10 minutes, and take it out after the dough surface is colored (no need to brush egg liquid on the dough surface). Baked steamed stuffed bun, cooled, put in a sealed box or fresh-keeping bag, and eat it after a while, which tastes best.

skill

1, Sanhua full-fat light milk is a dairy product that removes some water from milk. It is thicker than milk, tastes thicker and yellower than milk, and is often used to make Hong Kong-style milk tea. This steamed stuffed bun uses light milk and flour, which makes the steamed stuffed bun not only full of rich milk flavor, but also very dense, soft and delicate, and tastes great (note that light milk and light cream are two different dairy products, and the light milk in this formula cannot be replaced by light cream or condensed milk).

2. Because of the use of light milk, the color of the dough is yellower than the dough we usually make bread. At first, the feel of the dough will be slightly different, but it is the same as that of other breads. Knead patiently and slowly, and the expansion stage will appear ~

3. This steamed stuffed bun didn't brush the egg liquid when it was baked, and it felt very dull. If you like the bright surface color of other sweet bread, you can brush a layer of egg liquid on the surface before baking.