Ingredients
Flour
200g
Sugar (optional)
10g
Yeast
2g
Milk
110g
Coconut Oil
5g
How to make milky steamed buns
- Add milk, sugar, yeast to the flour and knead into dough. Then add coconut oil and continue kneading into a smooth dough.
- As shown in the picture, the dough is smooth and moderately hard (milk can also be replaced with water or an equal amount of fruit and vegetable juice)
- Rub the growth agent
- Divide into six equal parts
- Roll it into an oval shape, brush it with a little oil, fold it in half, use a clean comb to press out the imprint, use a scraper to squeeze out the lotus leaf edge, pinch the tail down, and perfect the lotus leaf shape
- Cover and let ferment until double in size
- This is the fermented dough. It is obviously bigger. It bounces back when pressed lightly. The dough becomes lighter and bigger.
- Steam for 15 minutes after the water boils
- After the white and plump lotus leaf steamed bun is out of the pot, it is cooled and stored in a fresh-keeping bag
