Add about half of the warm water (around 35℃) to the self-rising flour, knead the dough well and let it rest to rise for 30 minutes to form. Heat cold water in a pan on a drawer over moderate heat and cook in 15-20 minutes after the water boils. When using self-rising flour, the dough should be kneaded thoroughly (can be divided into two kneading), otherwise the gluten has not formed a network, and the buns will be easy to collapse after unveiling. If you use self-rising flour to make buns, you need to add appropriate amount of dry yeast (about 1%), and extend the time for about 20 minutes. You can also add some pure milk when mixing the noodles for a good texture.

I. Baozi is a very satiating staple food, and is still an indispensable food in people's lives, it is wrapped up by the noodle and filling, or made of vegetarian filling, good buns with thin skin and filling, fluffy and tasty. You can also do a variety of patterns. Naive, animal, plant, flower, a variety of patterns for people to taste.

Two, flour is a kind of wheat milled into powder. According to the amount of protein content in the flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is the staple food in most parts of northern China, with a wide variety of food made from flour, a variety of patterns, very different flavors .

Three, when choosing flour, the information we want to get is the classification of different products such as high-gluten, medium-gluten and low-gluten flour, or the grade indicating the purity of the flour, as well as minerals, crude protein and other content indicated. Many people in the purchase of flour will mistakenly think that "high-gluten flour = high-precision flour", in fact, the meaning of "high-precision" is simply high-level refining, which only indicates the processing technology of wheat, and can not indicate the gluten of the flour, so "high-level refining" may be high-gluten flour, or low-gluten flour, or special grade flour, or second-grade flour. It seems that the term "highly refined" is actually unscientific, or at least not an industry-standard term, so it is recommended that when shopping for flour, you should pay attention to its protein content, i.e., gluten, rather than "highly refined".

Four, high gluten flour: darker, more active and smooth itself, hand grasp is not easy to form a ball; more suitable for bread, as well as part of the pastry class shortening snacks, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cake (puff). In cakes, it is limited to use in high-ingredient fruit cakes.

Five, medium gluten meal: creamy white color, between high and low flour, body half loose; general Chinese snacks will be used, such as buns, steamed bread, noodles and so on. (Note: the general market without special instructions of the flour, can be regarded as gluten flour. And this type of flour packaging is generally labeled above, suitable for use in making buns, dumplings, steamed buns, noodles).

Six, low gluten flour: the color is white, easy to grasp the hand into a ball; low gluten flour protein content averaged about 8.5%, low protein content, gluten is also less, so gluten is also weak, is more suitable for cakes, muffins, cookies, and tart crusts and other pastry need to be fluffy and crispy texture.