Don't you just put yeast in the steamed bread at home and add an extra drop? It? Steamed bread is fragrant and white! When it comes to steamed bread, everyone must be familiar with it. Steamed bread is one of the most commonly eaten foods. Generally, I eat the most breakfast, and there are many small shops selling steamed buns on the street. However, there are still many people who like to make their own steamed bread, so they can eat it with confidence and use the ingredients with confidence. But the steamed bread made by myself is always not as delicious as the steamed bread bought. That's because the dough is wrong. When making steamed bread, everyone only knows to put yeast, but the proportion of yeast is not well mastered.

First, prepare the flour. The first step in making steamed bread is to stir the flour. When the flour is ready, prepare the yeast. After putting the flour into the basin, melt the yeast with warm water and pour it into the flour. Generally, 500 grams of flour can put about 5 grams of yeast. If you like sweets, you can also add a little sugar.

After adding yeast, you need to add a little white vinegar to make the dough ferment faster. After adding white vinegar, you can add water or milk to knead into dough. Be sure to knead the dough for a while, so that the dough will ferment better. After kneading the dough, cover it with plastic wrap. When the dough is twice as big, it will be fermented.

Then you can make steamed buns, steamed buns and flower rolls. You can do whatever you want. Steamed bread is the simplest way. You can knead it into a round dough and steam it in a pot. When steaming, you can brush some cooking oil on it, which not only does not stick to the pot, but also tastes better.

After the steamed bread is oiled, cover the pot and steam for about 20 minutes, then take it out. The delicious steamed bread is ready. You can make a few more at a time and put them in the refrigerator. You can take it out and steam it when you eat it. Very convenient. Adding proper amount of white sugar to the dough provides nutrition for the propagation of yeast. Through fermentation, the dough presents honeycomb structure and expands in volume, which indirectly speeds up the fermentation and reduces the fermentation time, thus making it softer. 2. Adding lard to the dough is mainly because lard has the function of emulsification and crispness, which makes the dough softer. All oils and fats have this effect, but lard is animal oil, and its melting point is lower than other animal oils, so lard is the first choice. 3. Before steaming the steamed bread in the pot, heat the water in the pot, the water temperature is about 30 degrees, turn off the fire, put the steamed bread in a steamer, ferment for another 20 minutes, and then steam it over high fire. ?