The traditional "flour steamed bread" is made of flour fertilizer as the base material and then fermented. It is also necessary to mix with proper alkaline water, and then add a certain proportion of dry flour to knead the dough repeatedly.
1. Put a proper amount of flour into a basin, add yeast, water and make a hard dough, and bake it for later use.
2. Put the baked yeast on the chopping board, add edible alkali to neutralize the sour taste, peel off the dough, sprinkle the remaining flour, rub it while sprinkling, cover it with a wringing wet rag, simmer for more than 0/0 minute, knead it into strips after the dough is wet, and divide it into preparations with uniform size.
3. Put the raw steamed bread into the drawer evenly every once in a while, put it on the boiling pot, and steam it with strong fire, and you can eat it.
The ratio of flour to water is generally 2: 1, but the water absorption of different flours is different, so the amount of water should be increased or decreased according to the flour when making.
Warm water of 30 -40 degrees should be used for dough in winter. But you can't use hot water above 60 degrees to make dough, so as not to burn the yeast to death and the dough won't ferment.
Don't knead the dough too hard, because dry flour should be sprinkled into the dough when pressing.
When steaming, remember not to steam on the fire. The water droplets formed by the steam in the pot will burn the steamed bread to death and form a dead knot.