Flour 40~50g (for specimen) Yeast 2~3g

Sugar Water 100g Flour 200g

1 | Pour 100g of warm water into a bowl and add yeast. ? The amount of yeast is between 2~3g, i.e. it is appropriate that the poured yeast can cover the water surface evenly.

2 | Stir to dissolve and leave to stand for ten minutes, the role is to let the yeast have the mind to prepare them to work.

3 | After ten minutes add 200g of flour and sugar. Here added 30g of sugar, the buns out of the sweet but not bland for children or people who like the taste of sweet. Like the original flavor of the flour can not add or add less, the appropriate sugar can help the yeast fermentation.

4 | Stir the flour with chopsticks in one direction, so that the flour and water are evenly blended, and finally become flocculent. The flocculent shape indicates that the flour and water have been roughly combined, waiting for your further operation, that is, kneading to start

5 | The flocculent dough is kneaded a little bit with your hands, and after the initial molding process, you get a looser and rougher dough with dry powder, which is dry and not so comfortable. Knead the dough with the roots of the palm of your hand, not with your fingers or the front of your hand, but with a little more force.

6 | When the dough is ready, take it out of the oven and put it on the counter for the next step of kneading. You don't need to knead too hard from here on.

7 | Knead the dough into an oval shape

8 | Turn the dough 90° and stand it up

9 | Fold it in half and knead the dough with the back of your hand, using the back of your hand to bring the dough out in front of you.

10 | Repeat steps 8 and 9 constantly, not too much force, use skill to knead, keep patience, do not rush, you will feel the dough in a little bit of becoming delicate and soft. Finally, you will get a smooth dough, which will end the whole first big step.

11 | Then it's time to ferment, in an airtight container for fermentation. The right temperature for fermentation is around 30 degrees Celsius, and the temperature has a lot to do with the speed of fermentation. The picture shows the fermentation in the oven, in order to get the fermented dough in a shorter time.

12 | The fermentation time is not determined, after seeing the buns expand twice the size of the basic is good, if you are not sure, poke the buns a little bit does not rebound to peel off the silk to determine.

13 | Pick up the picture, this time the end of the second step. Ready to carry out the third step, you need another 40 ~ 50g of flour, do the work of speculation, the following is what I tossed out of the effortless to get a smooth dough of small steps.

14 | Reweave the fermented dough to deflate it, then press the dough a little harder with the palm of your hand to flatten it into a rectangle and sprinkle it with a little flour.

15 | Then fold the dough inward at each end.

16 | Press the dough again and repeat steps 14-15 over and over again. Repeat steps 14 to 15 until all the flour has been incorporated into the dough.

17 | Then knead the dough again.

18 | At this point, the dough is firm, smooth, and very pleasant to the touch.

19 | When you cut the dough, the cross-section should be smooth and free of air holes.

20 | Roll the dough into long strips, and then make the dosage, usually 60g in size, the size of the steamed buns within the palm of your hand.

21 | Former slightly flattened, a square inward kneading fold, kneading round the position of the tiger's mouth inward, the bottom of the pinch can be.

22 | Finally, the second fermentation, the steamer pot first filled with enough water to boil until warm, the steamer drawer lined with steamer paper, the steamed buns on the yard, each bun to be separated from each other, to maintain a sufficient distance. Cover the pot with a lid and wait for the size of the buns to be slightly larger than before fermentation, and then open the fire to steam if it feels very elastic when gently pressed with a finger.

23 | High heat to start steaming, water boiling and keep the size of the medium heat to steam for 15 minutes and then simmer for 3 ~ 5 minutes to open, the steamed buns to this point is also complete. As shown in the picture, the steamed buns are white and smooth, and the body is plump. （

24 | The cut surface of the buns with a knife, no air holes, solid and strong wheat flavor.

1 | Tips on water temperature, flour, and yeast: water temperature, winter water should be warmer, summer, even if it is cool water can be melted yeast can also be normal fermentation up, eaten without significant difference. The choice of flour is also quite important, low-flour can not do today's demonstration of this steamed buns, low-flour is suitable for the fluffy texture of Cantonese-style steamed buns. Yeast is commonly used Angie's yeast can be bought everywhere. Yeast is commonly used Angie's yeast can be bought everywhere. Yeast should be stored in the refrigerator after opening and using.

2 | The whole process of kneading is not difficult, with the back of the palm to knead, keep the strength of the size of the force uniformly do not overpower and do not bird force to knead the dough with ingenuity, the dough will be gentle with your gentle treatment and gentle up.

3 | 7~9, 15~21 These steps are quite important, to ensure that the final steamed bread is delicious you have to take these steps seriously.

4 | Fermentation time can not be counted to death, but the minimum guarantee to have half an hour, the fermentation of the dough is also differentiated, usually the first fermentation of 1.5 times to do the Canton style buns is the most appropriate, focus on the second fermentation. And a fermentation to 2 times the size is to do today's illustration of this solid texture of the steamed bread, this kind of steamed bread in the second fermentation as long as you see the volume of the slightly swollen is enough.

5 | Steamer can be stainless steel or bamboo, but be sure to keep sealed, do not happen in the process of steaming steam leakage is the case, if there is such a situation, please use a moist towel to cover the leakage.

6 | steamed steamed buns to not hot hands when you can use a plastic bag or plastic box and let it cool naturally, so that even if the buns are cooled is also soft and not dry and not hard.

7 | This steamed bun is a solid staple, unlike Canton steamed buns eat up not occupy the position so do not eat as a snack to eat Oh or else the small amount of rice people can not eat the main meal.