Accessories: hot water 130g.
Steps:
1. Soak tofu in hot water for a few minutes. After the water temperature is cooled to hand temperature, pour out 103g tofu water, add yeast and stir to dissolve.
2. Put the flour and fine sugar into the basin.
3. Pour the yeast water and stir it into a floccule.
Step 4 make smooth dough
5. If the room temperature is too low, cover the basin with plastic wrap and wet cloth, put it in the oven, and ferment at 35 degrees 1 hour, and the dough will ferment twice. (Time depends on dough fermentation state)
6. Sprinkle some flour on the chopping board, knead the dough evenly and vent the gas. Divide into 30 small doughs, each 10g, and cover with plastic wrap to avoid air drying.
7. In addition, divide six 3-gram dough into two tips and knead them into flower cores.
8. Roll 10g dough into a circle. It doesn't matter if it's not very round.
Group 9.5, as shown in the figure.
10, press a mark in the middle with chopsticks without pressing, and put a flower core at the end.
1 1, scroll from bottom to top.
12, cut from the middle and tidy up the incision.
13, put in a steamer.
14, wake in a warm place for 20-25 minutes (you can heat the water in the steamer and put it on the steamer), and you can obviously see that the steamed bread blank is a little bigger.
15, steam in a pot with cold water, and steam from high fire to low fire for 9 minutes. Time's up. Turn off the fire and lift the lid in 3 minutes.