When making steamed buns, the dough is mixed. When rising, do you need to seal the dough or leave it open to let it breathe?

After making the steamed bun noodles, there is no need to seal them in a warm place when rising. The following is the specific method:

Preparation materials: 500 grams of flour, 250 grams of water, 3 grams of yeast, 50 grams of sugar, 1 gram of salt?

1. Pour the flour, yeast, sugar and water into the cooking machine.

2. Turn to the MIN setting to stir all the dough, water, etc. together, then turn to the 1st setting to enter the dough kneading stage.

3. Knead on the 1st setting of the kitchen machine for about 20 minutes until the texture is fine and the bottom of the basin is clean.

4. Place the kneaded dough in a warm place to ferment naturally until it doubles in size (you can cover it with wet gauze when the weather is cold).

5. After the dough has risen, turn the mixer to level 1 and knead the dough to expel the air from the pores.

6. After deflating the dough, start rolling it into long strips and cut into sections to make steamed buns.

7. After cutting the steamed buns into sections and shaping them, put them into a steamer and steam them over high heat for 15 minutes.