You can go to Xinxiang City, Henan Province for steamed bread training. Because Xinxiang City, Henan Province has a national famous catering training school: China Famous Restaurant Catering Training General School. China Famous Restaurant Training General School has the best ingredients, and their recipe selection materials are all accurate and digital, and their technical learning materials are complete, and their technical recipes are taught without reservation.

Steamed bread, a staple food with a long history, is also a common staple food in northern China. It is made by fermenting and steaming dough. Baked steamed bread is steamed and cooled, and then baked in the oven to eat, resulting in a brown hard shell, soft inside and soft outside, which has a sweet taste when chewed. Baked steamed bread is a variety reserved by famous restaurants all over the world. The practice is as follows:

Smooth dough was synthesized with 152g high-gluten flour +99g water+1g yeast, fermented at room temperature 1h, and refrigerated for 20-24h. Put the ingredients except salt and butter into the chef's machine and knead at 1 for 3 minutes, add salt and knead at 3+0 for 5 minutes, then turn to 1 and add butter to knead into dough, and stop.

Take out the dough and put it in a container, cover it with plastic wrap and bake for 30 minutes. Press the dough repeatedly with 1 file for about seven or eight times, and the dough is already smooth. Without a dough press, you can roll it repeatedly with a rolling pin until it is smooth.

The dough is divided into 8 small doughs, with an average size of about 90g/ piece. Each small dough is extruded into a ball from outside to inside, placed in a baking tray, covered with plastic wrap, and proofed for 40 minutes.

Brush the dough with milk after seven or eight times. Preheat the oven to 180 degrees. Put the baking tray on the grill in the middle of the oven and bake it up and down. 18 minutes to take it out.