Ingredients

  • Flour 300g
  • Milk 150g
  • Sugar 15g
  • Yeast powder 3g

Steps

Knife-cut steamed buns

1. Prepare 300 grams of flour, 15 grams of sugar, 5 grams of yeast powder, and 150 grams of warm milk

Knife-cut steamed buns

2. Mix flour and powdered sugar, slowly pour in 10 grams of dry yeast mixed with warm water, stir with chopsticks to form a floc, then add milk and knead together to form a smooth dough.

Knife-cut steamed buns

3. Cover with plastic wrap and let it ferment indoors. It will be ready in about 1 hour now that the weather is hot. If it's winter, extend the time and ferment to more than two hours until it doubles in size and becomes a fine honeycomb shape in the middle

Knife-cut steamed buns

4. Take out the fermented dough, knead it on the chopping board and deflate it. If you like chewy noodles, this process can take a little longer. Repeated kneading will help increase the toughness of the noodles. Roll the dough into a long strip of even thickness

Knife-cut steamed buns

5. Cut into small pieces of the same size with a knife

Knife-cut steamed buns

6. If you feel the shape is not pretty, you can shape it a little with your hands

Knife-cut steamed buns

7. Then you can organize it into the shape you like

Knife-cut steamed buns

8. Put enough water in the pot, put the cut steamed buns into the pot, cover the lid, and let it ferment for about 20 minutes. After the water boils, steam over medium heat for 15 minutes. Do not open the lid immediately after the time is up. After simmering for 5 minutes, open it so that the surface of the steamed buns is smooth and does not collapse.

Knife-cut steamed buns

9. The milky steamed buns are perfectly cooked, with a faint milky aroma and are delicious

Knife-cut steamed buns

10. The surface is smooth, very tempting. They are small, so you won’t be afraid of gaining fat if you eat one at a time.

Knife-cut steamed buns

11. White, plump, soft and delicious knife-cut steamed buns with a rich milky aroma

Knife-cut steamed buns

12. The freshly steamed steamed buns are so fragrant when I break them open. I just finished the whole pot of steamed buns in my mouth.

Tips

  1. 1. Put the steamed buns in a fresh-keeping bag into an airtight sealing bag and put them in the freezer. When it's time to eat, take it out and steam it directly. It's the same as freshly baked, which is very convenient. Theoretically, steamed buns can be stored frozen for half a year, but they need to be eaten as soon as possible.
  2. 2. Because different brands of flour have different water absorption properties, the amount of water in the dough needs to be increased or decreased according to the actual situation.
  3. 3. The sweetness of the steamed buns can be adjusted by yourself. If you like a sweeter taste, you can add more sugar. If you don't like it, you can reduce the sugar.
  4. 4. On the market, you can see that flour is divided into high-gluten flour, medium-gluten flour and low-gluten flour. High-gluten flourFlour is generally used to make bread, all-purpose flour is used to make various Chinese snacks such as steamed buns and buns, and low-gluten flour is used to make cakes, biscuits, cookies, etc. So if you don’t see the words high-gluten or low-gluten, you can choose to make steamed buns.
  5. 5. The surface of the dough after normal fermentation is smooth and will usually grow to 1.5-2 times in size. Use flour with your fingers to rub a hole in the risen dough. It will not rebound, the dough will not collapse, and the hole will not wrinkle. The inside of the dough is honeycomb-shaped. 6. The specific time for steaming the steamed buns mainly depends on the size of the steamed buns. Steam them for 15 to 25 minutes after the steam is released. Do not open the lid immediately after turning off the heat, otherwise the colder air outside will cause the surface of the buns to shrink. It is best to simmer for 3 to 5 minutes before opening the lid.