CHINESE STEAMED MILK PUDDING RECIPE RECIPES

Steps:

• Pour milk, cream, and condensed milk into the pot. Heat and stir evenly over low heat. When it is slightly bubbling, turn off the heat (do not cook until it is boiling).
• Pour the cooked milk into the prepared small bowl.
• Wait until the milk in the bowl is slowly cooled. During the cooling process, a layer will form on the surface.
• After the milk is cooled, pour the milk from the bowl back into the pot (block the film with chopsticks) and leave the skin in the bowl.
• Leave just a small amount of milk in the bowl so the film doesn’t stick to the bottom.
• The egg whites are mixed together with chopsticks.
• Pour the milk from the pot into the egg whites and mix well (if you want to add sugar, you can add it at this time).
• The milk mixed with the egg white is then sieved.
• Slowly pour the milk back into the bowl so that the skin floats on top of it.
• The milk skin should sit on top during the process of pouring.
• Fill a steamer half full of water and put the small bowl with the lid in the steamer (if there is no lid, cover the surface of the bowl with plastic wrap).
• Cover the lid of the steamer, boil the water in the steamer on medium heat, steam for 12 minutes, turn off the heat. Remove the lid or cling film on the surface of the bowl and let the steamed milk pudding cool naturally.

Steps:

• Stir in all-purpose flour, sugar, and instant yeast. Warm the milk then pour it into the flour in batches and mix well.
• After kneading it into a smooth, round, non-stick hand, place the container and cover with plastic wrap for about 20 minutes for the dough to rise, but when the weather is cold, 40 to 60 minutes is recommended.
• After the dough is taken out, use a club to flatten it, fold it into three folds then flatten it again, and squeeze out the air.
• Then, dab clean water on top of the dough, then slowly roll the dough into a cylindrical shape, and finally cut into the required number of portions.
• Place the sliced raw buns in a container and ferment them. When the raw buns become lighter in weight, they can be steamed for about 40 minutes on hot days and a further 30 more minutes on cold days.
• Put the buns in a pot and cook for about 20 minutes.
• After steaming, let it stand for about 3 to 5 minutes. Open the lid slowly to prevent the steamed buns from wrinkling immediately after contact with cold air.