A bowl of warm water, the temperature does not exceed 40 degrees, just try to feel warm by hand, add yeast powder and stir evenly to melt. Pour it into flour, stir it into a flocculent dough, knead it into a smooth dough, and then make the dough harder, so that the taste is solid. Add the flour pre-mixed with the patterned steamed bread into the kneaded dough, and knead until the dough is smooth, twisted or rolled. Cut with a knife or directly add medicine manually, with the knife edge facing upwards, without shaping, and steam in a pot for about 15 minutes. When there is a significant increase, steam over high fire.
Mix flour, jujube paste and yeast, add brown sugar water to make a slightly soft dough (if you feel a little sticky and clumsy, you can put a little oil on your hands to continue the operation), and ferment to twice the size at a time. You can add an egg to the pumpkin, then add a proper amount of flour and knead it into dough. Because the water content of pumpkin is relatively high, we take less pumpkin puree. Then add a small amount of flour several times to prevent the dough from being too big and causing waste.
Such steamed bread does not need secondary fermentation, but will be steamed to ensure softness and flowering. The trick is to add two more things, namely sugar and baking powder, so that the steamed bread is softer. Another technique is to knead the dough into three pieces and then knead them together. This kind of arrangement is just the opposite of the arrangement after ordinary people make steamed bread. Most people put the smooth side up and buckle the pimple side below. The advantage of putting it on is that once the steamed bread is heated,