The method of making steamed buns, steamed buns and flower rolls is the same. As long as you master a trick, steamed bread (steamed buns) is fluffy, soft and chewy. If steamed bread, steamed buns and rolls are fluffy and soft, dough is the key. When the dough is ready, the steamed bread will be soft and elastic. Squeeze or press hard with your hands, release the hand-painted and quickly return to the fluffy original state. Eating in the mouth has a sweet taste, and the more you chew, the sweeter it becomes.

Fermentation of old noodles: soak the remaining old noodles in water, paste them, add water, mix the noodles, put them at a temperature of about 30-50, and smother them with plastic wrap. After 4-7 hours, open the noodles. There are holes in it, and it smells a little sour. It's basically cured. Next, beat the alkali, and the ratio of 20 Jin of noodles to 6 small wine glasses is 6. Primary fermentation of baking powder: mixing flour according to the ratio of 2kg dry flour+1 kg water+6g baking powder and 2g sugar, and then making steamed bread and steamed bread into rolls.

Don't steam the steamed bread and buns as soon as they are ready. Put it in a cold water pot and let it stand for ten minutes for secondary fermentation. Then cook on high fire 14, 15 minutes or so. Don't take it out immediately after steaming. Uncover the lid after five minutes of ceasefire. Beautiful steamed bread is out of the pot.