Medium flour, whole wheat flour, sugar, alkali powder, yeast powder, milk

Method: Edit

1. 270 grams of medium flour (low flour and high flour The powder mixing ratio is 180:90). 30 grams of whole wheat flour, 80 grams of sugar) + 1.5 or 2 grams of alkali powder + 4 grams of yeast powder, add 168 grams of milk, mix well, then add powder ingredients and make a smooth dough;

2. Cover and place Microwave for fermentation;

3. The dough will be ready when it has doubled in size or there is a clear fingerprint when you insert it with your finger. If the hole shrinks, it means fermentation will continue. If the entire dough shrinks, it's overdone. Take out the dough and knead it for a while to press out the air inside. You can wait ten minutes before shaping, or you can cut it directly. Put it into the pot;

4. If making steamed buns, roll them out repeatedly, then roll them out into large dough sheets. To make country steamed buns, sprinkle a layer of brown sugar on top, roll it up and cut it into a steamed bun shape;

5. Wait until it is obviously puffy before turning on the heat. After the water boils, turn to medium heat and steam for about 12 minutes. This It depends on the size, the larger ones take longer;

6. The amount of sugar can be more.

Edit for the second method

Ingredients:

50 grams of sugar to match the food

250 ??grams of flour

2.5 grams of yeast

About 125 grams of water

2 grams of salt

Recipe:

1. Add sugar to water and boil it to temperature, use a sieve to filter out impurities

2. Then pour in other ingredients

3. Stir with chopsticks until there is no water

4. Knead again Dough

5. Place in a warm place to ferment until doubled in size

6. Knead evenly again

7. Roll the dough into a thin sheet

8. Use a brush to apply water on top (excluding the amount)

9. Then roll it up

10. Cut it into small sections

11. Place it on Let it rise in an oiled steamer for about 30 minutes

12. When it is big enough, steam for 20 minutes, turn off the heat for three minutes and take it out

Recipe tips:< /p>

1. When the dough first starts to ferment, it’s okay if it’s not evenly kneaded. After fermentation is completed, knead evenly.

2. When rolling it into thin slices, you need to use a dough press to flatten it.

3. If there are bubbles on the dough when rolling it out, you can use a toothpick to remove it.

4. The temperature is relatively low. When you wake up, you must look around before steaming.