The specific method is as follows:

Materials: 300 grams of high-gluten flour, 150 milliliters of water, 2.5 grams of yeast, 20-30 grams of sugar, a small pinch of lard, 15 grams of powdered milk

1, leavening powdered milk: take a measuring cup, pour 100 milliliters of lukewarm water, put in 1.5 grams of yeast, and leave it to stand for 10 minutes. If the temperature is high, it is recommended to put only 1 gram of yeast.

2. Then add 80 grams of flour to it and stir clockwise with a chopstick until there is no dry powder in the cup.

3, and then covered with plastic wrap, if it is winter temperatures below 15 ℃ directly indoors overnight, if the temperature is higher than 20 ℃ to be placed in the refrigerator freezer section of the top layer.

4, after a long fermentation, now the measuring cup shows 400 ml, more than double the volume of hair.

5, in the basin pour sugar and warm water, stirring until most of the sugar is dissolved, the amount of sugar depending on personal taste, do not like too sweet can be reduced to 15-20 grams.

6. Then add 200 grams of flour, 1 gram of yeast, and leavening powder to the pot and mix well. Halfway through, you can add a little bit of dry flour if you think it's wet, and a little bit of water if it's dry. If you use sweet milk powder, the amount of sugar can be appropriately reduced by a few grams.

7, in the basin kneaded into a ball, this time you can put a little bit of frozen lard, no not put can be, put lard role is to finish the skin smooth and nice.

8, take out the dough and put it on the board, from the bottom to the top of the operation, press and knead the dough, like folding a quilt folding many times, until the surface of the dough becomes smooth and beautiful.

9, the dough finally kneaded, covered with plastic wrap, placed in a warm place to ferment. If it's in the teens in the south, put it in the sun, or in a steamer with heated water underneath.

10, until more than doubled in size, with a finger to press a pit does not rebound nor retraction that fermentation is good.

11, put the fermented dough on the counter, kneaded repeatedly, because the fermented dough humidity is higher than just now, grabbing the hand is more sticky, this time you can be in the case of the board and hands patted some dry powder, about 20 grams of portion.

12. Finally, roll out the dough into long strips and cut into even equal portions. A dough is about 50 grams.

13, this time for the second fermentation: cold weather when the bottom of the pot with warm water (40 ° or so) to rise, about half an hour or so. Temperature high summer cold water directly waiting for fermentation can be.

14, after the rise of a good, on the gas after steaming for 10 minutes, and then after 5 minutes and then open the pot to take out the buns. Too early to take out the bun skin easy to collapse pit. If it's summer, take it out after 2 or 3 minutes. In winter, due to the lower indoor temperature, the buns should be smothered in the pot for a slightly longer time.