Family likes to eat milk taro and share it with everyone.
Milk and yeast powder, sugar, stir and melt with a whisk.
Pour in the flour and mix into cubes.
Place it on the chopping board and squeeze the dough into a dough. Repeat the cycle until smooth.
Put in a pot to cover the fermentation to twice the size.
The dough is fermented and the cellulite is visible by hand.
The yeast dough was taken out, vented, and divided into uniform doses.
Take a thin portion of the dough
Fold the dough to the middle
Rounded by hand
Place the gauze on the steamer and place the neat hoe blank for 20 minutes.
Roll off the water and put it in the steam for 15 minutes. Open the lid after five minutes.
If you have a soft taste, don’t want to come.
1. The amount of water absorbed by the flour is different, and the milk in the dough is properly adjusted. 2, fermenting the dough to be completely exhausted, steamed steamed bread surface is perfect.