Condensed Milk Steamed Bun Exclusive

Mix the condensed milk and water evenly.

Add the yeast and let it sit for a moment.

Slowly pour the yeast water into the flour, stir with chopsticks until there are no dry flour flakes and it forms a shaggy dough, then knead the dough into a smooth and delicate dough, place it in a bowl, cover it tightly, and refrigerate to ferment.

The next morning, take out the dough that has been brought to room temperature for 15-20 minutes; the dough has already fermented (the top has been flattened by the lid).

Take the fermented dough out and knead it on the work surface to release the air, roll it into a long strip, and cut it into pieces of similar size for the mantou dough. (Kneading the dough until smooth results in mantou with a better appearance; mine is not kneaded enough).

Place the steamed bun dough onto a steaming rack lined with a cloth for secondary fermentation.

When the steamed bun dough has clearly become bigger and lighter, steam it in a pot with cold water.

After bringing it to a boil over high heat, reduce to medium heat and steam for about 15 minutes (the steaming time can be adjusted according to the size of the buns), then turn off the heat and let it steam with the lid on for another 3-5 minutes before opening the lid.

Milk-flavored steamed buns, soft and chewy, very delicious.