Put wheat flour, yeast water, white sugar and warm water into a pot, stir evenly, knead into dough, shape and cut into pieces after fermentation, steam for the second time for 20 minutes, stew for 5 minutes, and take out. Specific practices are as follows:

The materials that need to be prepared in advance are: 500g of spontaneous wheat flour, 5g of yeast, sugar 10g and 260g of warm water.

1, first melt the yeast with warm water.

2. Add white sugar to spontaneous wheat flour and stir well.

3. First, add the melted yeast water.

4. Add warm water and stir into a floccule.

5. Knead into a smooth dough and put it in a warm place to ferment to twice the size.

6. Vent the dough and knead it evenly.

7. Trimming and shaping before cutting.

8. Cut open the drawer, wake it for 20 minutes, and then steam it in a cold water pot for 20 minutes.

9. Cook for 5 minutes and then open.

10, take it out and finish.

Precautions:

The fermentation time depends on the temperature, and it can be steamed after pressing the second starter. Remember to stew for a few minutes before opening the lid.