Preparation

• step 1

  Put 30g water, 130g milk, 20g white granulated sugar, 20g corn oil and 3g yeast into the main pot

• step 2

  Heat the materials at 2min/38℃/REV 2

• step 3

  Add 300g medium gluten flour and 1 teaspoon of salt

• step 4

  Put on the measuring cup, and mix the materials at 30sec/REV 4

• step 5

  Run the KNEAD mode for 2min and knead the flour into dough

• step 6

  Take out the dough, cover it with plastic wrap, and keep it still for 15 min

• step 7

  Roll the loose dough into a rectangle shape

• step 8

  Brush the rectangle dough with water and roll it up. Roll the dough into a round shape, and then rub the round dough into a dough strip

• step 9

  Cut the dough strip into small dough parts which are three finger wide

• step 10

  Put the small dough parts into the steamer set. Put all small dough parts into the oven for fermentation at 38℃ for 30min

• step 11

  Pour 600g water into the main pot

• step 12

  Put on the steamer set and steam the dough parts at 25min/120℃/REV 1

• step 13

  After the steaming is finished, keep the steamed breads inside the steamer set for another 5 min before taking them out