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1
Stir the condensed milk and water evenly. -
2
Put in the yeast and let it sit for a while. -
3
Slowly pour the yeast water into the flour, use chopsticks to stir it into a fluffy consistency without dry powder, then knead the dough into a smooth and delicate dough, put it in a basin, seal it and store it in the refrigerator Refrigerate for fermentation. -
4
The next morning, take it out and let it warm for 15-20 minutes. The dough has fermented (the top is flattened by the lid). -
5
Take out the fermented dough, press it on the panel to deflate, knead it into long strips, and cut it into steamed bun embryos of about the same size with a knife. (Kneading the dough smooth will make the steamed buns look better, but I didn’t knead enough). -
6
The steamed bun embryos are placed in a steamer covered with a drawer cloth for secondary fermentation. -
7
When the steamed bun embryo becomes obviously larger and lighter, steam it in cold water. -
8
Bring the steam to a boil over high heat, then turn to medium heat and steam for about 15 minutes (the steaming time can be increased or decreased according to the size of the steamed buns), turn off the heat and steam for 3-5 minutes before opening the lid. -
9
The milk-flavored steamed buns are soft, chewy and delicious.