Since I learned how to cook steamed bread, my husband, who grew up from snack pasta and was very picky about food, often asked me to cook steamed bread for him. I was also happy and relaxed. Although it took a long time, I no longer had to rack my brains to think about what to cook, such as a pot of steamed bread with floss and mustard tuber, and then stir-fry a dish and cook a soup. The most important thing was the steamed bread made by myself, so I no longer had to worry about hygiene problems and ate with confidence.

Raw materials: common flour, yeast, warm water and salt.

Practice steps:

Step 1: Prepare the flour.

Step 2: Dissolve the yeast in warm water and let it stand for 5 minutes.

Step 3: Slowly pour the yeast into the flour in several times and stir it into a flocculent shape with chopsticks.

Step 4: Knead the flour into three-light dough with smooth surface, smooth basin and smooth hands. I kneaded it for about 10 minutes.

Step 5: Cover with plastic wrap and ferment for 40 minutes.

Step 6: Wait until the dough is twice as big as before.

Step 7: Vent the dough and knead it back to its original size. Knead it here for about 10 minute.

Step 8: Put the dough on the floured chopping board and knead it into long strips.

Step 9: Cut the strip into uniform and equal sizes, close the shape at the incision with a knife, and rub the left head and tail together into a circle.

Step 10: Move the steamed bread into the steamer.

Step 1 1: cover and wake up for 15 minutes, fire directly, steam after the water is turned on 10 minutes, then turn off the fire, and uncover it after 5 minutes.

Step 12: The fat steamed bread is out of the pot.