2. First, put the sugar, salt and flour together and stir well.
3. Wash dry yeast with warm water of 35 degrees.
4. Pour in flour and stir, then add milk.
5. Knead the dough, put the kneaded dough into a basin, cover it with a wet cloth or plastic wrap, and put it in a warm place for fermentation.
6. After about 1 hour, the dough doubles. Grab a piece of dough with your hands, and the internal tissue is honeycomb-shaped, and the proofing is completed. After the fermentation, knead the dough and knead the air rod.
7. Knead the dough into a cylinder, cut it into small pieces with a knife, put it into a circle, put it in a steamer, cover it, and wake it up again for 20 minutes. This step is crucial. Steamed steamed bread after secondary fermentation is softer.
8. Steam in cold water 15 minutes. Turn off the fire when the time is up, but don't open the lid at once. Steam for a few minutes before opening the lid.
9. It's over. It is delicious. Try it quickly!
skill
1. Steaming steamed bread with cold water can make steamed bread heated slowly and evenly, thus making it more fluffy and soft;
2. Steaming time: My steamed bread is relatively small, usually 15 minutes. Of course, it also depends on the size of steamed bread. If you want to steam the oversized Big Mac, you need to extend the steaming time appropriately.