Ordinary Shantou son refused to eat, only to eat milky flavor. He said that it was not a hoe, it was bread. This steamed bread must be thoroughly smashed before it is made to have a glove film like toast, and because it is light cream, it is not as easy to ferment as ordinary steamed bread. It takes more time to ferment and ferment twice than ordinary steamed bread. Go ahead and follow the steps below to be patient and make a delicious and beautiful creamy buns...
Place all the ingredients in a basin and knead them into smooth dough. (Must be awkward, it's delicious.) I use a chef machine: 1st gear 2 minutes - 4th gear 6 minutes - 6th gear 6 minutes. (All kinds of flour have different water absorption, and the water quantity is adjusted by itself.) Both milk and whipped cream should be used at room temperature, otherwise the fermentation will be slower. It is best to pick up a glove film like toast.
Put it in a warm place, cover it with plastic wrap, ferment it to twice as large, poke the flour with your fingers and poke the hole without retracting. The 28 degree environment takes about 2 hours. It can also be directly shaped and placed in a warm place for fermentation, once plasticized and fermented, eliminating the following secondary plastic fermentation. Save time and taste the same.
Spread the powder on the chopping board, remove the dough from the bottom of the pelvic, and thoroughly smear it until it is smooth and not sticky. This step is sloppy, and the gimmicks that are made are only compact and the surface is smooth.
Divide the large dough into 8 pieces, round it up or shape it like, put it in a warm place, and ferment it to the original one and a half times the size. It is best to put a paper tray or oil paper in the dough or directly apply oil. If the gauze is steamed as such, the bottom of the taro will be torn off. It may be because the water content of the steamed bread is high. I saw that many of the kitchen friends' steamed steamed buns were not smooth, and most of them were not fermented in this step. The dough that has been fermented in place is gently pressed by hand to leave a weak mark. If the indentation is deeper, it means that the fermentation is too much. If the indentation is completely reinstated, it means that no fermentation has been put in place.
Put it directly in the steamer, continue the fire for 15 minutes after the cold water is turned on, and open the lid after 5 minutes. Steaming the lid immediately will also cause the surface to be not smooth.
The cool steamed buns can be heated in a microwave oven for 30 seconds.