By yohoo520

1, 3 kg of flour, 10g of white sugar (white sugar can promote hair and won't make steamed bread sweet) can be steamed for 2 1 piece. My family has a three-layer steamer with a diameter of 30 cm, which is just a pot.

2, about 850 grams of warm water to open the yeast, warm water is put into the bowl with your fingers, just feel warm. Don't scald it, it will kill the yeast.

3. Stir until there is no dry flour.

4. Then knead into a smooth dough. In this step, I will knead it for about 5-6 minutes, and try to knead it until it is bare (bare face and bare hands), then cover it and put it in a warm place for fermentation. Now it takes about 3-4 hours in winter.

5, the fermented dough is twice as big as the original, and there are fine holes inside.

6. Pull the dough out and put it on the chopping board to exhaust. Sprinkle dry flour on the panel to prevent sticking. During kneading, the dough will become sticky. When it becomes sticky, I will knead it for 10 minutes or so. Well ventilated, steamed bread won't collapse.

7. See if the exhaust is well arranged and cut it from the middle of the dough with a knife. The pores inside are fine and even. If there are many big holes, you need to rub them for a while. Mine will do.

8. Add cold water to the steamer, and then put the cage cloth to prevent the steamed bread from sticking to the cage cloth. Make sure that the cage cloth is completely immersed in water. Every time I pull it out of the water, it will be laid flat on the grate without wringing the water out. But when putting the second layer of cage cloth, don't drop cold water on the dough below, it won't steam.

9. Divide into equal parts, knead into a ball, evenly put it into a pot filled with cold water, code the dough, cover the lid, and wake it for 25 minutes for the second time. When the time comes, directly turn on the medium heat, steam for 25 minutes, turn off the heat after 20 minutes, and then stuffy for 2-3 minutes. This boring step is very important. Directly uncover it and it will shrink when it meets cold air.

10, fluffy and soft steamed bread will do. Take out the whole cage cloth directly from the pot, buckle it upside down on the chopping board, pat some cold water on the cage cloth, and slowly uncover it to minimize adhesion. After cooling and freezing, you can eat it for a week. Just take it out and heat it in a steamer when eating.

There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!