Teach You How to Make Blooming Buns - Just Master This Secret, Every Bun Will Bloom Deliciously and 100% Successful

Are you still making steamed buns like before? The steamed buns we eat daily are like this!

Like this!

Steamed buns are a popular choice for many people's breakfast, and also for many northerners as lunch, but it's not so simple to make good steamed buns. Seeing others' steamed buns taste so sweet and are so round, while my own always collapse and lack flavor. I'll teach you how to make a method of steaming after stamping, which is simple, delicious, and easy to learn!

Milk & Honey Balls

by:_

Ingredients:

New Liang Jing Diamond Flour 500g, sugar 30g, yeast 5g, milk 170g, eggs 2, corn oil 30g

Instructions:

1. Mix all the ingredients in the recipe;

2. Knead into a smooth dough;

3. Place in a warm place (25-28 degree environment) and let it ferment until it's about twice its size;

4. Divide the fermented dough into 6 parts and knead them evenly, then cover with film and let them rest for 10 minutes, then knead them a few times to expel the air, and press with the heel of your palm in a circular motion;

5. Open the opening of the dough at the fingertips of your hand, rotate it to shrink it, but don't squeeze tightly;

6. Arrange the dough on the countertop, with the opening facing down, and let it proof for 20 minutes;

7. Heat a pot without oil, then sear the opening of the buns until golden brown;

8. Flip it over and sear it until golden brown;

9. After searing, arrange them evenly on a baking sheet;

10. Put it into the baking oven and steam for 22 minutes (a steamer can be used for the same time);

11. Finished product;