1. Soak the dough fertilizer (a small piece of dough left over from the last dough rise) in warm water with a temperature of about 35 degrees. 2. Crush the dough with your hands and melt it with water to form a noodle soup. (For example, if you want to make a pound of flour, you need about 150 ml of warm water.) 3. Add the flour to the noodle soup. I use original wheat flour, so the flour Not quite white. Knead the flour into a dough that is harder than dumpling noodles. (If there is too much flour, add some warm water; if there is too much water, add some more flour

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. Remember. , when making dough in summer, the dough must be slightly harder, otherwise the dough will be very thin after fermentation and cannot be kneaded into a ball) 4. After kneading the dough, pat a small amount of warm water on it to make the surface of the dough moist. Cover and leave indoors to ferment. The fermentation process takes 3-4 hours. (In summer, the temperature in the kitchen is usually between 25-28 degrees, which is very suitable for flour fermentation) 5. This is what it looks like after 2 hours of fermentation. Compared with the dough that was kneaded before, it has expanded a bit, but it has not fermented yet. . 6. This is what it looks like after fermentation for 3 and a half hours. In my experience,

the dough will rise just right within 3-4 hours. After this, the dough will not continue to rise. If the time is longer, such as 5 hours, the dough will have risen. You can smell the dough, it is slightly sour and has a doughy aroma. Be sure to remember this taste, and you can compare it with the taste of using alkali later. 7. I made about

catties of flour, which requires about 6-8 grams of edible alkaline noodles. 8. Put the edible alkaline noodles in a small bowl, add a small amount of cold water, and dissolve. 9. Sprinkle the alkaline water evenly on the dough, and knead the dough vigorously to fully mix the alkaline water and the dough. If you can't control how much alkali to use, you can add it in small amounts bit by bit. 10. Be sure to fully blend the alkali with the dough, otherwise the steamed buns will have yellow stripes, indicating that the alkali is used unevenly. 11. When you feel that the flour is very smooth and not sticky at all, that is, the "three lights": basin light, surface light, and hand light, it means that the amount of alkali is appropriate. At this time, if you smell the dough again, it will have a light alkali aroma. 12. Set the kneaded dough aside and prepare to steam the steamed buns. 13. Use a knife to cut off a piece of dough. You can see many honeycombs in the cross section. 14. Punch the dough into even pieces and shape into a round shape. Note: Leave a batch behind, put it in a plastic bag and put it in the refrigerator to use as dough for next time. 15. Put water in the pot, turn on the heat, and place the kneaded buns in the basket with a larger gap. 16. I also made a few small flower rolls. Cover the lid, bring to a boil over high heat, turn to medium heat, and cook for half an hour. (Actually, it takes about 20 minutes to be cooked. My father passed on the experience to me that steamed buns take a little longer and taste better, so I usually steam them for half an hour.) 17. Steamed Hanamaki 18. Steamed Hanamaki Steamed buns 19. The fragrant steamed buns have an alkali aroma, which is not found when using self-rising flour. 20. I use raw wheat flour without additives, so the steamed buns are not very white.

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