I. Materials

500g of medium gluten flour, 250ml of warm water and 7g of yeast.

Second, practice.

Dissolve yeast in about 1/3 warm water and stir evenly.

Pour the yeast powder into the flour.

Stir well with chopsticks.

Pour the remaining warm water into the flour.

Stir with chopsticks into cotton wool.

Knead the dough by hand until it is smooth.

Put the dough in a container, cover it with a lid, or cover the surface with a damp drawer cloth, and put it in a warm place to ferment to twice its size. 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.

Make the dough into a cylinder.

Cut the fritters into equal parts.

Rubbing round steamed bread by hand.

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.