Scoop three catties of flour into a big ceramic basin. It is suggested to use ceramic pot instead of stainless steel and other metal pots, because acid will be produced during fermentation, and chemical reaction will occur if metal pots are used.

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Pour in a big bowl of warm purified water. If it is boiled water, use cold purified water to reach about 20 degrees Celsius, and add a spoonful of sugar. The purpose of adding sugar is to make the taste better, but not too much.

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Add yeast powder, and then mix sugar and yeast powder evenly with a spoon. Attention must be paid to this step: Never use boiling water to activate yeast powder. If boiled water is used, the yeast will be killed and the dough will not ferment.

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Pour the live yeast soup into a basin, and stir the flour with bamboo chopsticks while pouring, so that the flour becomes flocculent.

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Generally speaking, the initial bowl of yeast soup may be too much or not enough. Add this bowl of yeast soup first, and rub it in the basin with your hands, as hard and soft as possible. If it's hard to rub,

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When the ratio of yeast soup to dried noodles is appropriate, knead it vigorously in the basin by hand until the dough is smooth and hard.

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Then cover with a layer of plastic wrap, cover the basin tightly, and then put it on the windowsill to accelerate the dough fermentation with the help of the warmth of the sun.

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Five hours later, you see: the small dough has actually expanded to a full pot, which is fermentation. Put this basin on the panel, remove the plastic wrap, turn all the surfaces on the panel upside down, and scrape all the surfaces in the basin onto the panel.

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Start kneading dough, it's a hard job, and it's best for a man at home to do it. Knead the dough evenly from outside to inside. In the process of kneading dough, the better the fermentation, the more sound the gas is driven out. The dough becomes softer and softer until it becomes very, very smooth.

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Put the live dough into the pot, cover it tightly and let it stand for half an hour for the second fermentation. Take it out and rub it for a while in half an hour.

Look at the remaining 2 pictures.

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Rub the dough into thick strips, and then pull the powder by hand, as far as possible to the same size. Then pinch a dose.

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Knead the medicine into a ball with two palms. Such as foaming: rub one dose into a ball, and then wake it up 10 minutes.

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Wet the cage Puckilo with purified water, then wring it out and spread it on the cage drawer. Put the steamed buns on the steamer one by one. Note: when placing, there should be a certain distance between each steamed bread to prevent it from sticking together after steaming. Bian Xiao, the steamed bread made from these noodles is put in two cages. Then, put a proper amount of water in the steamer, light the fire and start steaming steamed bread.

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Steam for about 30 minutes, and the steamed bread will be cooked. Note: turn off the fire first, but don't open the lid at once. Turn off the fire for three minutes before opening the lid, so that the steamed bread will expand well and will not shrink back.

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Clip out the steamed buns one by one. Look: steamed buns at home are fragrant and sweet. It tastes safe, tastes good and looks good.