2. Next, the specific steps of making dough are as follows:
(1) High-activity dry yeast is an edible fermenting bacteria, which is rich in vitamins and nutrients and easily absorbed by human body, so it is best to make dough with dry yeast.
(2) Flour is generally made of high-gluten flour, and the steamed food is firm and will maintain a certain shape.
(3) Flour is mixed with yeast, the ratio of flour to yeast is 100g flour, and the addition amount of yeast is 1g, that is, the ratio of 100: 1.
(4) Put the flour and yeast into the pot in proportion, add warm water to stir the flour into a flocculent shape, and mix the dough with warm water, so that the dough will ferment faster.
(5) Roll the dough into dough by hand and cover it for fermentation. The dough should be kept at room temperature of about 22℃ and kept at a certain temperature, so that the dough will ferment well. If the temperature is not enough, you can cover the basin with a towel to keep the dough warm.
(6) When the dough is fermented to twice the size of the original dough, the dough is fermented completely, which takes about 1 hour.
3, special tips:
(1) Warm water is needed for dough fermentation.
(2) Cover the fermented dough and keep the dough temperature.