Makes 28 mini / 14 large
• 260g, 1 cup, cold milk
• 45g, 3 tbsp granulated sugar
• 8g, 2 tsp dried yeast
• 420-450g plain flour
• 1 tbsp corn oil / olive oil
Bread dough method:
1) In a large bowl, Pour milk, sugar, yeast and plain flour. Kneading the dough by hand, about 10 minutes. Adding oil a little bit at a time, push the dough up and down, beat until no longer stick to your hands.
3) Place smooth dough in a lightly greased, large mixing bowl. Rise in the room temperature for 30 minutes to 1 hour until triple in sized. Ideal rise temperatures are between 35°C. (or allow to cold rise: cover tightly with plastic wrap and place in upper or second rack of refrigerator overnight).
4) When risen. Transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces, any shape, and filling you want.
5) Place the dough onto a steamer and rise again for another 20 minutes with boiled water on the underneath to help your dough rise perfectly.
6) Steam in high heat for 20 minutes and stay at least 10 minutes before open the cover lid and then transfer to a plate. Serve warm!
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
Recipe Source: JosephineRecipes.Co.Uk