Materials for steamed bread: 5g of flour, 26g of water, 5g of yeast and a teaspoon of sugar (about 2g).

Step 1. Use 5g yeast for one catty of flour. Remember this dosage, and double it if you want to steam more! I use this kind of yeast in small packages, and the dosage of one bag at a time is easy to master, which is particularly convenient ...

Step 2, put the yeast directly into the noodles, don't ask if you need to melt the yeast in warm water, I'll tell you no, no, no, so why bother! Then add a spoonful of sugar and mix well

Step 3, add water and knead the noodles into a ball! Don't knead the dough in the basin, take it to the panel and knead it

Step 4, fold the two ends in half to the middle after each kneading, and then continue to knead the dough into strips, repeatedly until it is smooth ... (I forgot to take a picture, sorry)

Step 5, knead the dough quickly, and don't knead it for too long, because it will be smooth after a long time. Steamed steamed bread is not smooth if its surface is not smooth ... it will be almost smooth in a few minutes.

Step 6, after it is smooth, knead it into strips and cut it into uniform sizes with a knife.

Step 7, add water to the pot, heat the water to below 3 degrees (it feels warm and not hot), put it in the steamed bread, let the dough wake up in the pot, remember to turn off the fire ...

Step 8, about ten minutes later, you can see that the dough is getting bigger. Don't wait too long or the noodles will be sour ...

Step 9, fire, not too big and not too small ... Boil for ten minutes

Step 1, let's go out ... How about it? Isn't it tempting? The big white steamed bread, which is full of publicity and softness, is out of the pot ~ la ~ la ~

Step 11. Look at the uniform and delicate texture, and it won't harden even if it is cooled! My own steamed bread is safe and healthy to eat, and there is no additive. My son ate half of it as soon as he was out of the pot ... Is this convenient?