Put the dough into a container, cover it with a lid, or cover the surface with a damp drawer cloth, and ferment it in a warm place to double its size, and the time varies with the ambient temperature; The interior of the dough is a uniform honeycomb; Sprinkle a little fine flour on the chopping board, repeatedly knead the flour until it is smooth, cut the dough, and continue kneading the flour if there are air holes in the cut surface.
Knead until the dough is smooth and free of pores; Forming the dough into a column; Cutting the dough stick into equal amounts of reagents; Rubbing round steamed bread by hand.
Steamed bread is a kind of food steamed bread. Steamed bread contains yeast, which can be divided into fresh yeast and dry yeast. It is an edible and nutrient-rich single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition.
Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes. Steamed bread is a common staple food in northern families.
Dip some flour on the bottom of the steamed bread blank, put it on the cover curtain, leave a distance between them, cover the surface of the blank with a wet drawer cloth, continue to ferment, make the blank expand again, ferment for about 20-30 minutes, and gently press the surface to feel elastic.
Spread a damp drawer cloth in the steamer, put the raw steamed bread in, leave a distance and cover it. If the lid is not tight, it is best to wrap the edge of the lid with cloth to prevent steam leakage.
After the boiler water is boiled, turn to medium heat and steam for 25 minutes. Turn off the fire and let it stand for 3-5 minutes before opening the lid.