1, put the flour in the basin, sprinkle the yeast into the flour and stir well.

2, pour warm water into the flour, and while pouring and stirring, stir the flour into flocculent.

3, and then and into a dough, the dough will be kneaded evenly kneaded until the surface is smooth, covered, and put in a warm place to ferment.

4, the dough fermented until double the size, it is fermented.

5: Knead the dough on a lightly floured surface, and then knead the dough into long strips.

6: Divide the dough into six equal pieces.

7: Knead the dough from the outside in until the surface is smooth.

8, put the smooth side of the top, the bottom of the pinch into the bun folds, and then inverted, in the desktop gently fell twice, the bottom of the fall flat, made into a steamed bun, and then two hands put the steamed buns on the left and right back and forth rubbing the steamed buns, the steamed buns will be rounded.

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9, steamed buns do well, put on the cover curtain on the second fermentation, this time sitting in the pot to light the fire, the pot of boiling water. Water open into the steamed buns on the pot to steam.

10, steam twenty-five minutes on high heat, you can get out of the pot.

How to fasten the noodles:

Take a large pot, which is filled with half a pot of hot water at about 50 degrees (slightly hot), put a steaming rack, put the dough in a large bowl, put the bowl on the steaming rack, and then cover the lid, 1 hour or so, the noodles are well developed, is about the original volume of 1.5 times the size of the big. If you want to double the size of the noodles, you can let them rise for another half hour. This method is very good for winter.

Yeast is a brilliant master of pastry, it will ferment the dough, so that the bread, steamed bread and other staple foods, yeast not only makes the pasta become fluffy and tasty, but also for the pasta to add more nutrients, in the process of fermentation, the yeast can also break down the flour phytate inhibit the human body to the absorption of minerals, so people can easily get calcium, iron, zinc and other minerals nutrients! Fermented pasta is more nutritious, more pure flavor, how to make flour both to save time, but also to make steamed buns warm? Here to teach you a few tricks:

First, the hair pasta preferred Angie yeast, before using the need to ? The first one is the one that is not. There are three main types of leavening agents in common use:? The old noodle? , baking powder and yeast. Among them, Angie's yeast is preferred because it is not only rich in its own vitamins and minerals, but also has a protective effect on the vitamins in the flour, which can increase the B vitamins in the dough.

Angie's yeast is used before yeast is ? activate? First, add the Angie's yeast to warm water and until it dissolves, let it sit for 3?5 minutes, and then put it into the flour and stir it, so as to ensure that the dough is fully fermented.

Secondly, when mixing the dough, add sugar, honey and yogurt for faster fermentation. In addition to adding Angie's yeast, adding a small spoon of sugar, or honey or yogurt when mixing the dough can increase the yeast activity and accelerate the fermentation. In this way, the time of dough rising can be saved about 1/3, and at the same time, it can also make the steamed . Steamed bread is more fluffy and sweet.

Third, when the hair surface, the temperature 30 ℃?35 ℃ is most suitable. Whether the surface hair is sufficient, the appropriate temperature and humidity is also the key. Here to teach you a way to keep the dough at 30 ° C? 35 ° C: in the steamer pot with 60 ° C? 70 ° C water, into the basin, cover the pot can be. It is important to note that the basin should be placed on a stand and not in direct contact with the hot water.

How to steam the steamed buns both fluffy and sinewy? The tips are as follows:

1, cold water and noodles in summer, warm water and noodles in winter, winter and noodles, flour should be 1 ~ 2 hours earlier than the summer, and noodles to be careful when adding water.

2, and the dough should be rubbed a few times, to promote the starch and protein in the flour to fully absorb the water, the table into the gluten genuinely good. And good dough to maintain a certain temperature to 30 ℃ is appropriate.

3, when the noodles have risen, to master the degree of fermentation. If you see the dough has been honeycomb, there are many small eyes, indicating that the fermentation has been good. The larger the eyes of the honeycomb-shaped body of the dough, the older the fermentation, or even to overdo it.

4, steamed buns on the cage steaming, to go through the molasses. Molasses in winter is about 15 to 20 he clock, summer is shorter.

5, steamed buns, the pot must use cold water, heat, gradually warm up, so that the buns billet evenly heated. Do not figure fast at the beginning of the hot water or boiling water steamed buns, because this steamed buns easy to pinch. (If you steam out of the steamed buns a little yellow, spray some white vinegar, it will not be yellow)

6. steamed buns on the cage when steaming, the water in the pot must be boiled over high heat, 10 minutes or so to see the atmosphere.

7, the cage drawer and the mouth of the pot can not leak, there are leaks must be blocked with a wet cloth. Steam with an aluminum pot when the lid should be covered tightly.

Steaming steamed buns, steamer put cold water, steamed buns billet molasses good into the steam drawer, then cover the lid of the steamer over high heat to boil the water in the steamer, on the atmosphere to continue to steam over high heat for 12 to 15 minutes (pay attention to prevent the steam from leaking)