Hong Kong powder (Narcissus powder) 500g, dry yeast 5g, sugar 10g, warm water 50ml and milk 200ml.

working methods

1, dough: a: flour and sugar mixed.

B: Pour the dry yeast into lukewarm water, stir it gently, and then pour it into the flour.

C: Then use chopsticks to make the flour into ears of wheat; Add milk while stirring until there is no dry flour in the basin, then take off chopsticks and knead the dough with your hands until the dough is smooth and not sticky, and there is no flour on the basin and hands.

2. Gelatinization: Cover the kneaded dough with a wet cloth or wet towel and put it in a warm place for fermentation for about 1 hour. It needs to be placed around the heating in winter, otherwise the time will be increased by half an hour, reaching 1 hour. The fermented dough is twice as big as the original volume and full of bubbles.

3. Kneading: Knead the fermented dough again until the volume is reduced, and knead it into strips after squeezing out the internal air.

4. Cutter: Cut the kneaded noodles into appropriate dosage forms. If you like round steamed bread, you need a round dosage form.

5. Proofing: Pour 1 liter of clean water into the steamer, put it on the steamer, put the cut steamed bread agent on a piece of baking paper, put it in the steamer, cover it, and proofing for 20-30 minutes.

6. Steaming: after waking up, steam on high fire for about 10 minutes until the water boils, and then steam on low fire for 15 minutes. Cover the edge of the lid with a towel when steaming to prevent steam from leaking out; You can't close the lid immediately after steaming. Turn off the fire for 5 minutes before opening the lid.

7. Preservation: take out the steamed bread, let it cool, put it in a fresh-keeping bag and put it in the refrigerator for refrigeration.