1, wash your hands and the dough bowl. 2, in the dough bowl into two to three small bowls of water, according to the needs of the appropriate amount of increase or decrease. 4、Use a ladle to scoop a large scoop of white flour, you can also add a little cornmeal, while pouring into the basin, while using the other hand to stir into the pasta cob shape. 5: Hold the edge of the basin with your hand, and rub the edge of the basin with the back of your hand until there is no sticky noodle on the edge of the basin. 6: Rub both hands together until there is no sticky noodle on both hands. 7、Squeeze the noodle block with the force of wrist pressure, and pour repeatedly until the noodle block is soft and smooth. 8: Cover the bowl to prevent the top from drying out. 9, placed in a sunny or warm place for three or four hours to be used, and later time can do other chores. (The above is the process of and noodles, pay attention to the three light: basin light, hand light, surface light, 15 minutes can be done.) 10, organize the panel, flat, clean and dry, put the noodle puff, that is, the bottom of the case. 11, the hair of the noodles along with the basin together on the panel, pour the noodles on the case, with a hand to grab a small amount of dry noodles rubbing the inside bottom of the basin until clean, rubbing down the noodles and large pieces of noodles together. 12, knead the noodle into a long strip, the left hand to the right head of the noodle block, to hand four fingers and disturb the width of the standard, the left hand left, chopped down a piece, in turn, left, do not hurt the hand. 13, yards of a good block of dough, which has become the appearance of steamed bread, pay attention to cover with a cloth, placed two or three minutes. 14, in the wake of the steamed bread at the same time, you can do the finishing touches of the pot. Such as in the pot into the right amount of cold water, cast wicker or slippery cloth, slippery cloth flat on the wicker and so on. 15, put the steamed bread into the organized wicker, cover the pot. 16, on the fire, according to the size of the steamed buns, master time 25 minutes or 30 minutes. 17, turn off the fire, wait a little while, you can open the pot. Steamed bread is a staple food in the north. Steamed bread production process: flour, alkali kneading, shape and steamed on the drawer. 1, flour: in the ordinary flour into the right amount of baking powder to flour, water and well, kneaded to the hands of the non-stick to, will be placed in a basin to cover the dough, so that its fermentation. If the temperature is below 10 degrees Celsius, put it next to the fireplace. 2, Shi alkali kneading: and so the face swells up, tearing was honeycomb and slightly sour, then you can take out the face on the panel with the appropriate amount of edible alkali plus side to side, and so do not smell sour, tear a piece of dough big index finger in the stove baked, broken, such as non-yellow, no sour smell that Shi alkali suitable, we must make shape. If yellow, it is too much alkali, can be put for a while, and then a hair, and then steamed. If you smell the sour flavor, is less alkali, but also need to apply a little alkali and then make shape. 3, the shape of the system: Shi good noodles, according to the size of the steam drawer kneaded into a round bar, and then cut into square pieces with a knife, is a square steamed bread. If you cover the hand on the panel will be rotating the dough, gently kneaded, can be made into a round steamed bread. 4, on the drawer steamed: will be kneaded buns in order in the steam drawer, to leave a certain interval. After the pot of water boiling, put into the drawer to start steaming, the pot of water should always be in a boiling state, but also to make the steamer drawer does not leak, so that the steamed trowel and noisy and delicious. Steaming time, according to the size of the trowel, the general steamed buns need to steam 1 hour is cooked, you can lift the drawer deflation. If you don't eat at that time, you have to remove the steamed buns from the steam drawer in time to prevent the bottom from sticking.

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