Milk Flavor Bowknot Steamed Buns

Pour the yeast powder into warm milk and let it sit for one minute, then add it to the prepared flour while stirring with chopsticks. Knead the dough by hand until smooth, place it in a clean bowl, and let it ferment. Follow the same steps for the purple dough.

I let the dough ferment for an hour, but it can also be done with a single fermentation. Rest for 15 minutes, then knead the dough to release air bubbles. Knead at least 200 times (I did 300 times for each dough). Knead until there are no air bubbles when cut open. Roll into a long strip and divide into small portions weighing about 40g each. Roll into a ball, flatten, and roll out into round sheets with a rolling pin as shown in the picture.

The white dough sheet should be slightly smaller than the purple dough sheet.

Make two cuts on the top as shown.

Make a cut on the bottom.

Make two cuts on the right side as shown.

Take the middle piece of dough and place it on the other two pieces. Squeeze the side pieces inward.

Make two cuts on the left side, take the middle piece, squeeze the side pieces inward, and place the middle piece back on top.

Fold the small dough pieces inward.

Press it underneath.

Roll out a piece of purple dough into a thin sheet, then use a straw to cut out small dots. Dip them in water and attach one by one. I forgot to take a picture of this step.

Once all the shapes are complete, fill a steamer with cold water, grease the steaming rack, and place the dough on top. Let it rise to double its size, then turn on the heat. Steam for 8 minutes after it begins steaming, then turn off the heat and let it sit for 2 minutes.

Finished product.

Beautiful!

Here’s another shot.

The single-color design is also beautiful.

Finished product.

Finished product.

Finished product.