The steamed buns usually need to be steamed for about twenty minutes before they are ready.

1. the fermented flour (old noodles) with flour, water and into a dough, into the basin or fermentation box fermentation (fermentation time depends on the room temperature and the number of old noodles);

2. take out the fermented dough with alkali (home-made buns are generally not add alkali, add alkali will have a taste, destroy the original flavor of the buns) and sugar (sugar can be added according to their own preferred tastes) The northern people generally do not put sugar, only in the south will appear to put the case of sugar), knead through the kneading well after rolling long strip, pull the agent, placed in the cage drawer, agent mouth up, sprinkled with green and red threads, steamed on the fire for twenty minutes, take out can be. North of the steamed bread is generally a long noodle pulled into a dose, and then knead the dose into the bottom of the flat top of the round bun shape. Then put the steam drawer on the steam can be.

Precautions:

(1) steamed buns, if the face seems to be hair non-fat, you can dig a small pit in the middle of the dough, pour two small cups of white wine, stop 10 minutes, the face on the hair open.

(2) If you don't have yeast, you can replace it with honey, 15-20 grams of honey per 500 grams of flour. After the dough is kneaded soft, cover with a damp cloth for 4-6 hours to launch. The steamed buns with honey flour are fluffy and fragrant, and sweet in the mouth.

(3) In winter, when the room temperature is low, it takes a long time to make the dough, so if you put some sugar in the dough when it is fermenting, you can shorten the time of making the dough.

(4) In the fermented dough, people often put in the right amount of alkali to remove the sour flavor. To check whether the amount of alkali is appropriate, you can cut a piece of dough with a knife, and if there are holes of uniform size of sesame seeds on it, it means that the amount of alkali is appropriate.

(5) steamed buns, such as alkali put more yellow, and alkali smell unpleasant, can be steamed buns in the water add vinegar 100-160 grams, the steamed buns have been steamed into the pot again in the steamer for 10-15 minutes, the buns can become white, and no alkali taste.

(6) steamed buns, put a little salt water in the flour, can promote fermentation, steamed buns and white and declared.