Main ingredient: 1000g flour.

Accessories: 8 grams of low-sugar dry yeast, 500 grams of water.

Steps:

1, put a small amount of water in the basin, the amount of water within the recipe, put the yeast to soak for a while.

2. Put in the flour and add the rest of the water.

3, live into a dough, at first it will be a bit sticky.

4: Knead the dough, no need to knead very smooth; put it in a warm place to ferment.

5, winter fermentation time is less, about 2 hours, the dough fermentation until basically full pot.

6. Pull the dough apart and look at it, it's like a big honeycomb all over the dough.

7: Take the dough out on the counter, dust it with flour and knead it vigorously.

8. Knead until the dough is smooth, then continue to knead.

9. Keep kneading until the dough looks like the one in the picture, basically no air holes, which takes 15 minutes.

10: Divide the dough into 10 equal portions and cover with plastic wrap to prevent drying.

11: Take a piece of dough and knead it vigorously in a circular motion.

12. If the dough feels soft, mix in some dry flour and knead vigorously until all the dry flour is incorporated into the dough.

13: Knead the dough until it is very smooth and gradually start to round.

14: Turn the dough upside down.

15: Use both hands to round and roll up the lower part of the dough.

16: Put the corn husk underneath the dough and put it into the steamer; finally, let it rise for 20-30 minutes (a little longer in winter).

17, after the rise of the dough, has begun to expand and become lighter; at this time, cold water on the pot, low heat to start, steam and steam for 15 minutes.

18, time to turn off the fire, immediately open the lid, be careful not to let the water in the lid of the pot dripping on the steamed buns, the picture of the steamed buns have been dripping on the water droplets.

19, steamed buns picked up to the cover mat to cool, buns surface cover gauze.

20, completely cooled buns, cut to see, very delicate and dense.