Steamed bread with milk and silver thread
As long as you do it with your heart, you can do it beautifully!
Step 1 . 250mi milk, 5g yeast and 20g white granulated sugar, mix well.
Step 2 . Add 500 grams of flour.
Step 3 . Knead into smooth dough. (knead more than 100 times)
Step 4 . Cover the twisted wet gauze or cover, and ferment twice the size. Continue to knead the dough and exhaust. (knead more than 100 times)
Step 5 . Take a third of the dough, roll it into a rectangle, and cut off the excess edge.
Step 6 . Sprinkle some dry flour on both sides (anti sticking) and fold it three times.
Step 7 . Cut the filaments evenly.
Step 8 . Open it, sprinkle a little dry flour, and stretch it slightly. (don't pull it too long, it will break)
Step 9 . Take a third of the dough, roll it into a rectangle, cut off the excess edge, put half of the long noodles on it, and roll it up.
Step 10 . Finally, wipe some water on the curling and stick it on. Cut off the excess on both sides.
Step 11 . Divide it into 4 shares on average.
Step 12 . Put it in the steamer. Continue to make the remaining dough in the same way. Extra cut, leftover dough can be kneaded into a round dough.
Step 13 . Static fermentation 2 times the size.
Step 14 . Steam over high heat for 15 minutes and stew for 5 minutes.
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