steamed buns raw materials: 500 grams of gluten flour, warm water 250ML, 7 grams of yeast (the amount of water is 45-50% of the flour, yeast amount of flour 1-1.5%) practice: 1, yeast dissolved into about 1/3 of the warm water, stirring well; 2, the yeast powder poured into the flour, stirred with chopsticks; 3, the remaining warm water poured into the flour, stirred with chopsticks into the cotton-wool-like; 4, kneading by hand, kneaded until the dough performance smooth; 5, the dough into a container with a good cover or surface covered with a damp drawer cloth, placed in a warm place to ferment until 2 times the size of the dough. 5, put the dough into a container with a good lid, or cover the surface with a damp drawer cloth, and put it in a warm place to ferment until it doubles in size, the length of time varies with the ambient temperature; 6, the inside of the fermented dough is uniformly honeycomb; 7, sprinkle a little bit of flour on the board, and then knead the fermented dough again and again; 8, knead the surface of the dough until it's smooth, and then cut the dough, and if there are any air pockets in the surface of the cut surface, you need to continue to knead; 9, knead the dough until the cut surface of the dough is smooth and free of holes; 10, knead the dough until the surface of the cut surface is smooth and free of holes. Dough cut surface is smooth without air holes; 10, the dough will be shaped into a long column; 11, the stick will be cut into equal doses; 12, with the hands of back and forth kneading, formed into a round steamed bread; 13, the bottom of the steamed bread billet dipped in some flour, placed on the cover curtain, leaving a distance between each; 14, the surface of the billet covered with a damp drawer cloth, and continue to ferment, so that the billet rises again; 15, fermentation about 20-30 minutes, lightly pressed the surface, and then the billet will rise again; 15, fermentation about 20-30 minutes. -30 minutes, gently press the surface can feel elasticity can be; 16, the steamer pot on a damp drawer cloth, the steamed buns into the billet, leaving a distance; 17, the lid cover, if the lid is not tight, it is best to use a cloth to the edge of the lid wrapped up, to prevent the leakage of steam; 18, high heat to boil the water in the steamer pot, then turn the heat to steam for 25 minutes. Turn off the heat and leave it for 3-5 minutes before opening the lid. Note: 1, steamed buns cool water, hot water into the pot can be, but still cool water into the pot is better, first of all, there will be no danger of scalding, and cool water into the pot will make the buns heat more evenly. After the water into the pot may make the buns skin more dry without elasticity; 2, turn off the fire do not immediately open the lid of the pot, and do not always put in the pot. Turn off the heat and simmer for 3 or 5 minutes before opening the lid, otherwise the buns immediately encountered cold air, the surface will be wrinkled; 3, steamed buns steamed, the drawer cloth is not easy to remove. Can pour some cool water on the drawer cloth, it can be easily removed, and will not stick to the skin of the buns; 4, cooling, it is best to cover the buns on the semi-dry drawer cloth to cool naturally; 5, heating leftover buns: leftover buns skin is easy to become dry and hard to heat before the surface of the buns sprinkled with water, and then put into the steamer to heat the buns will be like a new steamed as fluffy.