Chinese Steamed Buns

Ingredients

• 50 g all-purpose flour (The OCR is inconsistent, showing fragments such as “506,” “50G,” and “6006”; 500 g is the most likely reading.)
• 400 ml milk (The source text reads “unexpired milk.”)
• 5 g yeast (The OCR reads “yeast power,” interpreted as yeast powder.)

Steps

1. 1

   Mix the all-purpose flour, milk, and yeast well to form a dough.

2. 2

   Knead the mixture into a dough.

3. 3

   Roll the dough into a log.

4. 4

   Cut the dough into equal portions.

5. 5

   Roll each portion, then gently fold it with your hands.

6. 6

   Shape each portion into a ball.

7. 7

   Place the shaped buns in a food steamer and let them rest for 15 minutes.

8. 8

   Steam the buns over high heat for 15 minutes.

Notes

The source does not specify the number of buns, exact dough-resting conditions beyond using a steamer, or whether the milk should be warmed. The flour quantity is uncertain because the visible OCR is corrupted; 500 g is the most plausible interpretation.

Nutrition per serving

• main
• bread
• vegetarian
• steamed
• Chinese
• yeast dough