Put wheat flour, yeast water, white sugar and warm water into a basin, mix well, knead into a dough, shape and cut into pieces after fermentation, rise and steam for 20 minutes, simmer for 5 minutes, then take it out, like this That's it. The specific method is as follows:

Ingredients that need to be prepared in advance include: 500 grams of self-raising wheat flour, 5 grams of yeast, 10 grams of white sugar, and 260 grams of warm water.

1. Dissolve the yeast in warm water first.

2. Add white sugar to self-raising wheat flour and mix well.

3. First put in the dissolved yeast water.

4. Add warm water and stir until it becomes flocculent.

5. Knead into a smooth dough and ferment in a warm place until it doubles in size.

6. Knead the dough to release air, and then knead the dough smooth.

7. Arrange and shape before cutting.

8. Cut into pieces and put them on the drawer to proof for 20 minutes, then steam them in cold water for 20 minutes.

9. Open after simmering for 5 minutes.

10. Take it out and complete.

Notes:

The fermentation time is determined according to the temperature. After the second proofing, it will rebound immediately when pressed by hand. Remember to simmer for a few minutes before opening the lid.