First, after the dough is made, it needs to be proofed for the second time. Secondly, the lid can't be opened when steaming. In addition, you can't open the lid immediately after steaming. It takes a few minutes to stew, so that the dough won't shrink. Here are some practices:

Preparation materials: whole black wheat flour 220g, medium gluten flour 80g, fine sugar 20g, corn oil 6g, yeast 3g, pure milk 165g.

Production steps:

1, medium gluten flour and whole wheat flour, slightly mixed with sugar.

2. Pour a small amount of pure milk in several times and stir it into a flocculent shape.

3. Knead until very smooth, cover with plastic wrap and ferment.

The dough is twice as big.

5. Open the honeycomb inside.

6. Rub it again until it is smooth.

7. Divide into 10 partitions.

8. Form a circle.

9. Put it on oiled paper.

10, put it into a steamer, cover the steamer, and pour a proper amount of water into the outer water tank of the steamer.

1 1, wake up to the size of 1.5 times, set the time to 15 minutes, steam and stew for 3 minutes, and then take out.

12, finished product drawing.