Tools/materials: flour, yeast powder, water, plastic wrap, steamer, knife.
1. First of all, the ratio of flour to yeast powder should be controlled at around 100: 1, and the ratio of flour to water should be around 2: 1. Don't add yeast powder directly to flour, melt it with warm water first, and then add it to flour in small quantities for many times, so as to give full play to the fermentation function of yeast. You can also add some sugar when kneading dough, which can promote yeast fermentation.
2. Dough fermentation needs proper temperature and humidity. We can wrap the dough with plastic wrap, then put it in a steamer with warm water of about 40 degrees, and cover it to make dough, so that we can make dough faster and better. There are two standards to test whether the dough is fermented well. One is that the dough is fermented to twice its original volume, and the other is that there is a dense honeycomb structure inside the dough, which can be opened and looked at.
3. Be sure to knead the dough that has been awakened, and then knead it hard. It's best to add a little flour when kneading, and knead the flour into the dough several times, so that the steamed stuffed bun will be delicious. We can cut up the kneaded dough and have a look. If the cross section is smooth and there is no honeycomb, it means it is kneaded.
4. Knead the dough into strips and cut into small doses to make the raw embryo of steamed bread. Then don't steam directly in the pot. We need a second proofreading. Generally, it takes about 15-20 minutes to wake up, and it is enough to pick up the steamed bread when the embryo volume is obviously large. This step is very important and must not be omitted, otherwise the steamed bread will die easily.
5. Then you can start steaming steamed bread. When steaming steamed bread, be sure to steam it in a pot with cold water. After steaming to SAIC, continue to steam on high fire for about 20 minutes. Don't take it out immediately after steaming, stew it for a few minutes before taking it out, so that the steamed bread won't shrink and collapse.