Recipe: Cantonese style milk taro

Home Cooking Recipe: Cantonese style milk taro

Notes:

Recently, I have experienced the experience of brushing buns and steamed buns. But with the same fermentation method of the same flour, the bun is soft and delicious, but the taste of the steamed bread is very solid. It seems that it is not the same as I usually eat outside. After reading a lot of recipes, I found that it might be a flour problem. I want to make a soft wide-style steamed buns. I should use low-gluten flour. I corrected the formula tonight. I want the fluffy soft, milky milk steamed bread to be baked. It is.

Ingredients:

Steps:

  1. Home Cooking Recipe: The milk is heated while the milk powder and white sugar are turned away. Let cool to warm and not hot, add yeast powder and let stand for 5 minutes.

    The milk is heated while the milk powder and white sugar are turned away. Let cool to warm and not hot, add yeast powder and let stand for 5 minutes.

  2. Home Cooking Recipe: Pour the milk into a low powder and knead it into a smooth dough. Cover with plastic wrap and ferment the oven for 30 hours at 30 degrees.

    Pour the milk into a low powder and knead it into a smooth dough. Cover with plastic wrap and ferment the oven for 30 hours at 30 degrees.

  3. After the fermentation is completed, remove the air bubbles, knead into a solid dough, knead into strips, and cut into 6~8 small pieces.

  4. Place the shaped dough into the steamer, cover the lid, and let stand for 20 minutes. After the fire boils, turn to medium heat for 15 minutes. After the steaming is completed, the lid is opened again after 3 minutes.

  5. The super sweet milk taro, because it is very soft, eats less than the stomach, and does not bother in one breath.

  6. As a lazy star, ps has recently used a fermentation method for buns. It is to directly shape after finishing the face. The oven is preheated for 2 minutes at 200 degrees, converted to fermentation mode or lowered to 30~40 degrees. The hoe is fermented in the oven for 30~40 minutes (the bottom is to be placed on the water to prevent the skin from cracking), which is obviously doubled and then taken away. Steaming, the speed is great! I feel like eating it!

Tips:

1. Adding milk powder is because milk is used alone, the milk taste is not strong enough, you can also not use ha, or change to light cream, I think it will be more intense, but the amount of milk will be adjusted accordingly. 2. The amount of sugar I personally feel is just a little sweet and not too sweet, please adjust according to your own taste. I tried 15 grams, it was a bit light, but the fragrance of the steamed bread was more original. 3. When you are doing it, don't take a photo. If you have time, make up for it, or refer to other recipes for making buns. The steps are similar. 4. In addition to the lack of noodles on the hoe, there may be water droplets on the hoe surface when steaming. Please change the lid! 5. The flour itself is yellowish. Adding milk can make the finished product become white and the taste is also more delicate!


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