Ingredients: 200 grams of low-gluten flour, 100 grams of whole wheat flour, 90 grams of old flour, 90 grams of yeast, 3 grams of white sugar, 35 grams of milk (warm in winter), 130 grams (120 grams in summer), 50 grams of eggs (1), cocoa powder (optional), 1 gram

Save the recipe to your mobile phone. Step 1: Milk (heated to 30 degrees in winter), add yeast and sugar, stir evenly, add flour, old noodles (cut into flour), eggs, cocoa powder, stir with chopsticks first, and then knead them all.

Step 2 until it is very smooth. Wet the gauze, wring it out, and place it on the steamer; Step 3: Roll the dough into long strips, divide it, shape it, dip some dry powder on the bottom, and place it on the gauze; Step 4: Heat the water in a pot, about 35 degrees.

(Almost the same temperature as your hand), put the steamed buns in the steamer and ferment for about 40 minutes; if the weather is too cold, you can heat it for half a minute; in summer, just ferment it with room temperature water; in step 5, when the dough doubles in size, steam it over medium heat for 15 minutes;

If the dough is too big, steam it with boiling water over high heat for 13 minutes; steam it in step 6, and then open the lid after 3 minutes to avoid collapse; if the bottom of the steamed bun is stained, wet the gauze next to it with a little boiling water, and then slowly remove it

Tips for steamed buns: You don’t need whole wheat flour. You can also use ordinary flour or cake flour.