Ingredients: 500 grams of ordinary flour (I like to use Fuqiang flour from the big mill), 250 grams of warm water (flour: water = 2:1), 2 teaspoons of dry yeast (that is, 10 grams. I usually use Angel dry yeast), 5 grams of sugar.
1. Put the flour in a basin and make a hole in the middle.
2. Dissolve yeast and sugar in warm water (this process takes five minutes). Pay attention to the water temperature not being too high, just feel warm to the touch, otherwise it will kill the yeast and make the yeast inactive.
3. Pour 2 into the pit of 1, immediately stir it into a small dough with chopsticks, and then knead it into a non-sticky dough with your hands. If the dough is mixed according to the ratio of flour: water = 2:1 and the dough is wet, then add more flour. I saw on TV that if this effect occurs, it means the flour is of good quality. The finally kneaded dough should meet the "three lights": surface gloss (the surface of the dough is smooth and does not stick to your hands), hand gloss (the dough does not stick to your hands), and basin gloss (the dough does not stick to the basin). After mixing, cover the pot with a damp cloth and place it in a warm place to ferment. It can be placed indoors in summer and placed on a heater in winter, but never put it in the sun! The fermentation time is about 1 hour.
Note: When pouring water into the flour, be sure not to add water little by little. Be sure to add enough water at one time. Add water little by little and the resulting dough will not be strong enough, and it will take a long time to knead it to achieve a glossy finish.
4. After fermentation, the dough will smell slightly sour. Take out the fermented dough, place it on a lightly floured cutting board, add some flour and knead it again into a non-sticky dough. Let rise for ten minutes.
5. At this time, you can make steamed buns, rolls and other dough-making foods. After finishing, let it wake up for twenty minutes. During this period, prepare a steamer, boil the water in the steamer, and then put the risen buns, rolls, etc. into the steamer. Steam for 15 minutes.