1. If there is no yeast in the dough, honey can be used instead. Add 15-20g for every 500g of flour. After kneading the dough, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet. ?

2. Production steps of honey dough: firstly, honey is poured into mixed flour water, 500 grams of flour is added into 250 grams of water, 1 tablespoon of half honey is added, cold water is added in summer, the dough is kneaded evenly and softened, then put into a basin, covered with a wet cloth, and fermented in a warm place for 4-6 hours. When the dough swells to about twice its original size, it is considered good, and the steamed bread steamed with honey dough is soft.

Tips for making dough:

1, in the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate. ?

2. When steaming steamed bread, put a little salt water in the flour to promote fermentation. Steamed bread is white and soft.

If there is no yeast when mixing flour, honey can be used instead, and 15-20g honey can be added to every 500g flour. After kneading the dough, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.