自制炼乳版-金银小馒头

Name: 自制炼乳版-金银小馒头
Ingredients: 500g牛奶milk（做炼乳for dressing）; 90g糖sugar; 250g面粉flour; 100g牛奶milk （做馒头for buns）; 2g干酵母（dry yeast）

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作者： Ethna

谁能想到炼乳这么好做呢❓ You can absolutely make the dressing yourself ❕ 谁能想到我们买了5kg的荞麦面粉呢❓ I used buckwheat flour just by mistake, you don’t need to follow that 🤦🏼‍♀️. Though it improves your colon health, Chinese belief hahhh. Plain flour or High protein flour would work well. 谁能想到做馒头有健身的功能呢❓ And, get some tissues for sweaty forehead. 🙋🏼‍♀️🙋🏼‍♀️🧏🏼‍♀️🧏🏼‍♀️这篇菜谱主要是给我那群学汉语的孩子们写的，他们自从来了中国之后疯狂爱上了金银小馒头，催我告诉他们怎么做… Hey guys, recipe is ready for you now. Looking forward to the pictures of your golden buns and silver buns with condensed milk. Also named Jīn yín xiǎo mán tou 金银小馒头.

用料

牛奶milk（做炼乳for dressing）

自制炼乳版-金银小馒头的做法步骤

步骤 1

500g 牛奶➕90g 糖做出了小半碗的炼乳，大概有150g I made nearly 150g condensed milk from 500g whole milk and 90g sugar.

步骤 2

然后倒进锅里，大火煮沸转中火🔥，不停地搅拌至粘稠，真的就这么简单… 没有啥技术性，用大臂带动小臂搅拌，治疗肩周炎。Whisk together milk and sugar in a saucepan or a wok over medium-low heat. Whisking often, bring to a low simmer. Continue to simmer, whisking often, until milk has reduced by 2/3, about 20 minutes.

步骤 3

做好的炼乳过筛可以更细滑 Pour the paste through a fine-mesh sieve to remove all of the solids, and you'll get smooth condensed milk.

步骤 4

然后你就非常轻松愉快地get了自制炼乳，跟雀巢牙膏管没啥区别 Allow to cool completely and store in a mason jar in the refrigerator for up to 1 week.

步骤 5

接下来是做馒头的部分，我称了250g 来和面（大概可以做20个小馒头）后面还用了一些干粉 You can make about 20 little buns with 250g flour. Reserve two tablespoons of the flour as this will be used later to prevent the buns from sticking to the counter when you roll them out.

步骤 6

2g酵母加入温热的牛奶（30-40度）化开，我用的干酵母，可以加一小勺盐和糖。 There are two types of yeast usually used to make steamed buns: instant yeast and dry yeast. If you are using dry yeast, activate them by placing them in warm water (30-40 degree C) before mixing with the dough. I used milk to improve the flavor. And if you only have instant yeast, don’t sprinkle it with any salt or sugar.

步骤 7

倒进面粉里搅成絮状然后开始揉面，还可以加一点糖帮助起筋。就是在这里我觉得颜色不太对！！！才发现我们那5kg 的面粉全是荞麦面粉🤦🏼‍♀️没事，将计就计吧hhhh Mix the liquid and flour, stir it with chopsticks, hahhhh. And knead the mixture for 10 minutes. Sugar is optional. You can barely taste sweetness in the well-steamed buns but sugar helps to form better gluten.

步骤 8

多揉一段时间充分起筋，然后用保鲜膜封碗口，放在相对温暖的地方发酵 Then cover it with a damp cloth or cling wrap and leave in a warm place to ferment.

步骤 9

我大概发了2个小时，撕开保鲜膜里面完全是蜂窝状。接着开始继续揉面排气，这一次真的要充分揉！ 2 hours later, remove the cloth. Check your dough, it’s honeycomb-like inside. In order to get a smooth Mantou, the dough should be well kneaded then. It’s really sweaty workout.

步骤 10

中途切开检查一下，如果还有这样的大气泡，就要接着揉… 至少要揉400+次 Forcefully re-knead the dough and punch the air out. After the second kneading, there should be no large bubbles in cross section of your dough. Keep dusting your operation board during the second kneading stage, it not only helps to avoid sticky dough but also fill up any small holes brought by the first proofing.

步骤 11

直到切开面上没有太大的气泡，就可以搓成粗条切开了。 It’s well kneaded now. Roll it into a long log, 1.5-inch-diameter.

步骤 12

切开，整理一下四个角角让它更馒头一点，放在案板上二次发酵30分钟 Cut it into pieces and rest them on the counter for another 30min.

步骤 13

蒸锅锅底刷油，把小馒头们摆上去，要有一定的间距。先不开火再饧10分钟，然后大火🔥开始蒸，10分钟之后，关火再焖5分钟，出锅。 Place the buns into a lined steamer or a slightly oiled plate. Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter until the bun becomes fluffy again. Use high fire firstly and then lower the fire after you see the vapor coming out from the lid. Steam them for 10min, then turn off the fire and wait for around 5 minutes before serving.

步骤 14

然后你就有了两盘小馒头！ Cute and delicious！

步骤 15

起锅烧油开中火🔥，拿几个小馒头丢进去不停翻滚。 Heat up enough oil in a wok until medium hot; add the buns in to fry them. During the process, the buns will keep floating on the surface. Press them down to soak them in the oil for evenly deep-frying.

步骤 16