First, mix water. Take three catties of flour and put it into the prepared basin. Take a piece of fresh yeast (there are generally three kinds of fermented flour: fresh yeast, baking powder, or mechanical fermentation, and the first two kinds are generally used at home), melt it with warm water, pour it into a basin, and then add water to the basin while kneading the noodles. Usually, the ratio of flour to water is 2: 1, that is, three Jin of flour uses one and a half Jin of water. The water temperature changes with the seasons and climate. Generally, warm water is used in winter and cold water in summer.

Second, knead the noodles. Stir the dough while adding water. When kneading dough, knead it hard, loosen it and tighten it again to make the kneaded dough tough. If the dough is too hard, add a little water and knead it tightly; If the dough is too soft, add a little flour and knead the dough evenly.

Third, fermentation. After kneading the noodles, cover the basin. For example, in winter, spring and autumn, it is best to wrap the basin with cotton wool and put it in a sunny place, so that the temperature is high and the fermentation is fast. As in summer, just put the basin in a warm and ventilated place. It takes about three or four hours in winter, two or three hours in spring and autumn, and more than one hour in summer.

Fourth, make steamed bread. Take the dough out of the basin and put it on the panel (sprinkle some flour on the panel to prevent it from sticking). At this time, the dough is usually twice as big and sour, so it needs to be kneaded with a little alkali powder. The amount of alkali is very important. Without it, the steamed bread will be sour. Too many. The steamed bread is yellow and ugly. After adding alkali, knead the dough repeatedly to make the dough soft and elastic. Then, knead the dough into long strips and cut it into pieces with a knife, and the steamed bread is ready.

Fifth, water steaming. When making steamed bread, steam steamed bread with boiling water in a large pot. When the water is boiling or near boiling, put the steamed bread on the drawer. It is best to spread a layer of gauze between the steamed bread and the drawer to prevent the pan from sticking. Leave a little space between the steamed buns, because the steamed buns will swell. After the steamed bread is put away, cover the lid and steam for about 30 minutes.

The above is the whole process of steaming steamed buns. You can try this method if you like to eat steamed buns but can't cook them.