The specific operation process is as follows:

1, take 500 grams of flour and put it into the basin;

2. Take 5 grams of dry yeast and melt it with 250 grams of warm water at about 30℃, add about 25 grams of white sugar to melt and stir evenly;

3. Gradually pour the dissolved and frothed yeast solution into the prepared flour, mix it evenly, and knead it repeatedly by hand to make dough with smooth surface and non-sticky;

4. Knead the dough into long strips and cut it into 10 equal parts or more with a dough knife (each dough can be gently kneaded into a circle according to preference);

5. The dough is proofed at 35℃~40℃ for about 40 minutes, until the surface is swollen, shiny, and the volume is obviously increased, and it is easy to recover after being pressed by hand (generally, it is proofed at room temperature in summer, and it is proofed on the rice cooker steamer with gauze in winter);

6. Spread the proofed dough on the steamer separately, cover the lid tightly, add about 1/3 hot water to the rice cooker at the same time, turn on the power supply and heat until the water boils, and then start counting;

7.20 minutes later, turn off the power supply, pause for 2 minutes, open the lid of the rice cooker, and you can see the chubby little steamed bread. The advantages of pure yeast fermentation method are simple and time-saving, and steamed bread has the unique flavor of yeast. When kneading dough, add 1 water at a time, mix and knead for several times, then add water for n times to prevent uneven or excessive water addition.