The dough is sour because the dough is constantly fermenting, resulting in over-fermentation, the solution is to take out the steamed buns after they are done and sell them, the finished steamed buns are better preserved, the following is an introduction to the method of the steamed buns and the method of preservation:

Preparation of materials: 300 grams of wheat flour, 170 grams of milk, 1 gram of salt, 2 grams of sugar, 3 grams of yeast

Preparation steps:

1, 150 grams of flour into the salt, sugar, yeast, stir well, with warm milk into floc

2, knead into a dough, fermentation

3, another 150 grams of flour with warm milk into a dough, covered with a damp cloth

4, the dough and the dead dough kneaded together, kneaded well

5, divided into 6 small doses

< p>6, roll into a long strip

7, flatten and roll into a long sheet of dough, thinner at both ends

8, roll up, flatten vertically, and let it rise for 15 minutes

9, roll into a round shape

10, preheat the electric pie pan, put in the embryo, and select the "scallion pancake" button function

11, 3 to 4 minutes on both sides of the automatic cooking, very convenient

12, finished picture