Composition:

500g of wheat flour (jiaozi flour is also acceptable), 4g of yeast powder, 35g of sugar and 290g of pure milk.

Exercise:

1. Dig a hole in the middle of the flour, add yeast powder and white sugar, pour in warm milk, stir into flour floc, and then knead into smooth dough. The water consumption of low-gluten flour and medium-gluten flour is different, and a small amount of water can be added several times according to the situation of flour.

2. Cover with plastic wrap and bake in a 38-degree oven for 90 minutes. Put a bowl of boiling water in it to keep it moist and promote rapid fermentation.

3. The fermented dough is exhausted and kneaded to be smooth, kneaded into long strips, and cut into agents with uniform size, which is a little bigger than that of jiaozi. Then put it in a steamer and wake it in a warm water pot 15-20 minutes. Then steam on high fire for 20 minutes, turn off the fire and stew for 5 minutes. Just steam in the steamer for 15 minutes and it will be cooked.