Put all the ingredients in a large stainless steel basin
Knead into a smooth dough
Cover with plastic wrap for basic fermentation. Generally, it can be doubled.
The fermented dough will not bounce off with your fingers.
Then take the dough out and vent it and divide it into 24 small doughs. Cover the dough with a plastic wrap and wake up for 10 minutes (this is a good look)
Prepare a 12-piece mold, apply a thin layer of oil, sprinkle with a small amount of glutinous rice flour, and then knead the small round dough into a half-moon dough. Put two small doughs in each mold.
Then carry out the second fermentation (usually it is natural to ferment soon after the summer)
After fermenting, sieve a little glutinous rice flour on the surface.
180 degree preheating oven After warming up, put the bread in the lower layer of the oven and bake for 15 minutes.
Because the water absorption of each flour is different, the amount of milk is probably so much.