2, production steps:

(1) Mix the yeast powder with warm water, and be careful that the water temperature does not exceed 40 degrees. Otherwise, the activity of yeast will be reduced.

(2) Put the flour into the bread maker, add yeast powder and water, and press the kneading function key to knead the dough.

(3) Take out the live noodles, put them in a stainless steel basin, cover them with plastic wrap and put them in a warm place. In winter, we can put them in an electric blanket for heating and fermentation.

(4) When the dough is fermented to twice the size, we take it out and put it on the chopping board, add 5g of baking soda powder and knead it.

(5) Knead into the dough, almost no bubbles can be seen, and then divide the dough into several doses, each dose is the amount of a steamed bread, and a steamed bread has about 60 grams.

(6) Put cold water on the pot, and arrange the steamed bread in the steamer. Leave some gaps between steamed bread and steamed bread, because it will ferment and expand.

(7) When the embryo of steamed bread is fermented again and becomes larger, we will steam it again, about 15 minutes, and the steamed bread will be cooked. Don't open the lid immediately, turn off the fire and wait for five minutes before opening it. Because of the baking soda, the steamed bread made has a taste of alkaline steamed bread and a special fragrance.