Material: 200g flour.
Accessories: 5g fine sugar, 2g Angel yeast powder, milk 100g.
1. Pour the milk into a bowl, add yeast and fine sugar, then stir until the yeast dissolves, and let it stand for 5 minutes.
2. Pour the milk into the flour.
3. Stir while pouring until it is flocculent.
4. Make smooth dough, cover with plastic wrap and ferment at room temperature.
5. Ferment to twice the original size
6. Dry the flour on the chopping board and knead the dough until it is smooth.
7. Roll it into a big piece again
8. Then roll it up and rub it into long strips from top to bottom.
9. Cut into steamed bread blanks with a knife
10. Add clean water to the pot, and add steamed bread blanks 15 minutes.
1 1. Then steam on high fire 12 minutes.