We have wheat flour, bread flour and cake flour here. There is no distinction between high, medium and low gluten flour, but my understanding is that wheat flour = medium gluten flour = high gluten flour cake flour = low gluten flour.

Also, wheat flour is quite absorbent, so I'll add more water. Generally speaking, the ratio of flour to water is 2: 1, and half flour is enough. And I don't know why, I feel that wheat flour is sweet, and it is also sweet without sugar =_=" 1.

Get the materials ready. Put the dry yeast in warm water and let it stand for 5 minutes. Then pour the yeast water into the flour and stir with chopsticks until the water and flour almost form a ball. 2

Almost as in the picture, you begin to knead the dough by hand, knead it into a smooth dough, and start to ferment. three

Start waiting for fermentation. I put it in a kneading basin, covered with plastic wrap/wet gauze, put it in the oven or microwave oven, and then put a bowl or two of hot water next to it for fermentation. Keep it moist and warm, haha. four

Ferment to twice the size (about one hour). five

After fermentation, knead the dough for a few minutes to let its pores escape. Make it into the desired shape and put it in a steamer for fermentation for 30 minutes. six

Steam over medium heat for about 20 minutes. I use an induction cooker to steam. If there is no steamer, I use a breathable steamer. And I'm afraid of leakage, so I put two other small pots and a heavy fruit bowl on the pot, haha ~ I hope you don't laugh at me.

Make a cake:

Steamed cake with protein:

Materials: protein 1, sugar 1/3, water 1 to 1.5, rice flour 1, and a little black sesame (for decoration).

Beat the egg whites evenly, add the melted sugar water, continue to beat evenly, sieve in the rice flour, and stir evenly with a rubber shovel, showing a cake-like liquid state. Steam over high fire for 5-8 minutes, add sesame seeds, stir and steam for 5-8 minutes. Soft and delicious, easy to make.