Steaming buns and buns are cold water on the drawer.

The proportion of yeast to be soaked in warm water and then melted, but the temperature must not be too high, otherwise the yeast will be scalded to death, the fingertips into the water can be warm

Yeast water in the flour stirred, began to knead the dough further, must have patience, the warm water little by little to join the beginning of the snowflake-like flakes, slowly kneaded into the hard dough (must be hard dough, if too much water, and too soft after fermentation is an absolute disaster). The first thing you need to do is to make sure that you have the right amount of water, and that the dough is too soft to ferment!)

If you find it difficult to do all the kneading in the bowl, you can knead one small ball of dough and take it to another bowl, and so on and so forth, and finally knead all the small balls of dough together again.

Put the dough into a container, cover it, and let it rise in a warm place. The fermented dough will be twice as big as the original dough, with lots of honeycomb pores, so it needs to be kneaded twice, what if your hands are sticky when kneading? Add flour and use it as a hand pouncer! Squeeze out the air bubbles inside, knead the dough well, and then put it into a vessel for the second fermentation, and ferment it until the dough doubles in size.

It is important to wake up the dough. After the buns are wrapped, be sure to wake up the dough, cover with a dry cotton cage drawer cloth to prevent drying, and be sure to wait not to rush to the pot.

Wake up after the bun will rise into a white fat

Steaming buns padded underneath the corn husk, remember to steam buns before the corn husk should be soaked in water to clean, shake off the water, used once can be cleaned and dried after the second time to use, but can never be used for long periods of time, is not conducive to health.

Buns cold water on the drawer, wait for the water on the steam began to calculate the time, meat is generally based on the size of the 20 - 25 minutes or so, vegetarian buns 15 minutes or so.

The focus is on Oh, steamed, do not immediately open the pot, wait 5 minutes or so, so that after the opening of the pot buns are not easy to collapse.