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Diem shares how to make milk buns with all-purpose flour. The advantage of buns made with all-purpose flour is that they are very soft and spongy, and the disadvantage is that the buns will not be white, will collapse easily when steamed, and the crust will be rough. To overcome these disadvantages, I can add cornstarch to the flour, but Diem finds that cornstarch will make the buns dry and hard when cooled and the crust will not be spongy. If I use all-purpose flour, I need to knead the dough and add a step of rolling the dough so that the crust does not collapse and is smoother. With this crust recipe, I can still make the crust for buns with fillings. Milk buns are best eaten warm, with a slightly sweet taste and a very fragrant milky aroma, a dish that children love. Let's go into the kitchen and make this cake with Diem! Ingredients: 12 cakes - 12 buns 200g all purpose flour / 200g all purpose flour 40g powdered sugar / 40g icing sugar 1/6 tsp salt / 1/6 tsp salt 120g fresh milk / 120g whole milk 3g inactivated yeast / 3g instant yeast 10g oil / 10g vegetable oil #diemnauy #banhbaosua #milkybaobun __________________________________________ ☘️ List of dishes: • Diem's kitchen ☘️ European cake category: • European cake dishes ☘️ Asian cake category: • Asian cake dishes ☘️ Ham and sausage dishes: • Ham and sausage / Sausage - Bologna ☘️ Bun - Pho dishes: • Bun - Pho - Noodle dishes / Noodle Soup ☘️ Dessert dishes: • Dessert dishes / Sweet soup desert Music: Invisible Beauty by Aakash Gandhi Thank you very much for watching, Uncles, Aunts, Brothers, Sisters, Friends and Children! Support Diem by clicking the FOLLOW and LIKE buttons! Facebook link: / diemnguyen2009 Copyright / All content and images in the video are owned by Diem Norway channel