Steamed fresh milk buns made in an electric rice cooker—fluffy, tender, and white. Simple to prepare with great satisfaction. Perfect served with egg, scallions, or cheese.
cornstarchto prevent surface from becoming too wet and sticky during fermentation
waterfor brushing bun surface
Steps
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1
Heat fresh milk to 35°C, add one tablespoon of yeast, stir well, and let sit for 3-5 minutes until the yeast is activated and bubbling.
2
Add salt and sugar to the flour and mix well.
3
Pour the warm milk and activated yeast mixture into the flour, and begin kneading. Set the kneading machine for about 15 minutes.
4
When the dough reaches a certain consistency, add the oil and continue kneading until the dough becomes smooth and the oil is incorporated.
5
Shape the kneaded dough gently into a round, place it in a bowl, cover with a wrung-out damp cloth, and rest for 5 minutes.
6
Weigh the dough and divide it into two equal portions, gently shaping each into a long rope.
7
Use a rolling pin to flatten and stretch each rope into a thin sheet of at least 40 cm in length, then let it rest.
8
Roll both sheets to the same length; if desired, use a pasta maker to thin further, then press them together.
9
Fold the sheet in thirds, flatten and seal the ends with a rolling pin, and continue rolling to approximately 35 cm long and 25 cm wide.
10
Brush the surface with water, then roll up the dough tightly, keeping pressure even and ensuring the edges don't bulge. Roll to the end and seal.
11
Smooth and shape the rolled dough log, dust with cornstarch to prevent excess moisture during proofing.
12
Trim the uneven ends, mark the desired size, and cut the roll into uniform bun portions.
13
Place the dough pieces on a steamer rack. Add 1.5 cups of water to the electric cooker's outer pot, cover, and press the keep-warm button. Proof for 45-50 minutes until the buns double to 1.5 times their original size.
14
Once proofing is complete, press the cook button on the electric cooker. When it automatically switches off, wait 5 minutes before opening the lid.
15
When opening the lid, do not turn off the heat. Crack the lid slightly first, then gradually open it fully to prevent the buns from deflating.
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