Prepare the required ingredients: Angel yeast powder, flour, sugar, water, etc. Mix these materials together in proportion to make a uniform batter. In order to improve the fermentation effect, warm water can be added to the batter and stirred evenly.
Then, pour the stirred batter into a container, and try to choose a container with a wide mouth and a flat bottom, so that the steam can be distributed more evenly throughout the batter. Spread a thin layer of cooking oil or egg white on the bottom of the container, and then coat it with a thin film to prevent sticky rice from sticking to the container.
Next, pour an appropriate amount of water into the pot and put it in a shelf or bamboo mat that can hold the container. Put the container on the shelf, cover it, and make sure that the cover fits tightly with the jar. Then, turn to a big fire, turn to a small fire after the water boils, and keep the water slightly boiling.
At this time, temperature control is very important. Angel yeast powder requires high fermentation temperature, generally between 30-40 degrees Celsius. Therefore, in the process of evaporation, it is necessary to constantly observe the boiling situation of water and adjust the firepower as needed. Once the water boils, you can measure the water temperature with a thermometer to ensure that it is within the range of 30-40 degrees Celsius.
Check the fermentation of batter regularly. Generally speaking, the fermentation time will vary according to the specific temperature, which is generally around 1-2 hours. When the batter is fermented to twice the size and a large number of bubbles appear, the next operation can be carried out.
Take out the steamed bread and sprinkle some sugar or chopped peanuts as decoration. When tasting, it can be paired with red bean paste, sesame and other ingredients to increase the taste.
In the process of making Angel yeast powder, it is the key to use Angel yeast powder correctly and control the temperature and fermentation time reasonably. I hope the above answers are helpful to you, and I wish you delicious buns!