When kneading the dough, you don't add enough water, and the dough is too dry. The various ratios of dough and water on the internet are just a reference, and the specific kneading should be adjusted according to the condition of the flour. The most important thing to remember is to make sure that you have the right amount of water in your hands to make sure that you have the right amount of water in your hands. However, you can't put too much baking soda or lye, if you put too much or don't knead the baking soda or lye evenly, the buns will be yellow and unappealing.

The amount of yeast used to steam the buns can be seen in the back of the bag above the instructions, basically every time I use 5 grams of yeast for every 500g of flour to steam the buns out of the aroma and soft, especially good. Yeast temperature requirements are very strict, dry yeast to be soaked in water, the water temperature should be between 30-35 degrees, the water temperature is high, the yeast will die, the water temperature is low, the yeast will be useless. The temperature of the water should be between 30-35 degrees Celsius. If the water temperature is high, the yeast will die; if the water temperature is low, the yeast will be useless. Sometimes the ratio of yeast to flour has to be put in the right place. There is also a fire to be solid and strong, prompting the vapor to be prosperous, the steamed buns rolls only XuanXuan.

Sugar and milk, so that the fermentation is fast, the texture of the buns good special, and then slowly put in the flour, turned into a large flocculent, kneaded into a smooth dough, the dough wrapped up, wake up twice as big. After waking up the dough, exhaust, knead into a roll, be sure to wake up for the second time. Roll the dough into a cake, roll into long strips, cut into small pieces, knead into steamed bun embryo, let rise for 15 minutes. Turn on the heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes hot steamed buns are ready. Fermented dough, you need to repeatedly knead on the board, remove air bubbles, and then cut into several pieces of the same size of the dough, covered with plastic wrap, isolated from the air for the second fermentation. The time is about 10 minutes. Yeast first with lukewarm water to spend open, and then and flour, hair open after kneading, made into steamed buns or rolls after ten minutes in the second fermentation, and then open fire on the steam for 20 minutes or so, the basic success. Yeast with warm water to melt, stir no dry powder particles, and then slowly added to the flour in small batches. Knead into a smooth dough with a light surface and light hands, you can use chopsticks to scrape the sides of the basin of the sticky surface Oh, this can be faster basin light. Then cover with plastic wrap and ferment.