Recipe: Milk taro

Home Cooking Recipe: Milk taro

Notes:

Family likes to eat milk taro and share it with everyone.

Ingredients:

Steps:

  1. Home Cooking Recipe: Milk and yeast powder, sugar, stir and melt with a whisk.

    Milk and yeast powder, sugar, stir and melt with a whisk.

  2. Home Cooking Recipe: Pour in the flour and mix into cubes.

    Pour in the flour and mix into cubes.

  3. Home Cooking Recipe: Place it on the chopping board and squeeze the dough into a dough. Repeat the cycle until smooth.

    Place it on the chopping board and squeeze the dough into a dough. Repeat the cycle until smooth.

  4. Home Cooking Recipe: Rounding

    Rounding

  5. Home Cooking Recipe: Put in a pot to cover the fermentation to twice the size.

    Put in a pot to cover the fermentation to twice the size.

  6. Home Cooking Recipe: The dough is fermented and the cellulite is visible by hand.

    The dough is fermented and the cellulite is visible by hand.

  7. Home Cooking Recipe: The yeast dough was taken out, vented, and divided into uniform doses.

    The yeast dough was taken out, vented, and divided into uniform doses.

  8. Home Cooking Recipe: Take a thin portion of the dough

    Take a thin portion of the dough

  9. Home Cooking Recipe: Fold the dough to the middle

    Fold the dough to the middle

  10. Home Cooking Recipe: Rounded by hand

    Rounded by hand

  11. Home Cooking Recipe: Place the gauze on the steamer and place the neat hoe blank for 20 minutes.

    Place the gauze on the steamer and place the neat hoe blank for 20 minutes.

  12. Home Cooking Recipe: Roll off the water and put it in the steam for 15 minutes. Open the lid after five minutes.

    Roll off the water and put it in the steam for 15 minutes. Open the lid after five minutes.

  13. Home Cooking Recipe: If you have a soft taste, don’t want to come.

    If you have a soft taste, don’t want to come.

Tips:

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.


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