Preparation materials: 200g of flour, 2~3g of yeast, 30g of sugar, 100g of water ?

1, 100g of warm water poured into the basin, add yeast, to pour down the yeast can cover the water surface evenly as appropriate, gently stir with chopsticks and then rest for about 10 minutes.

2. Add 200g of flour and sugar. Here added 30g sugar, appropriate sugar can help the yeast for fermentation, according to personal taste changes.

3, use chopsticks to stir the flour in one direction, so that the flour and water are evenly integrated, and finally become flocculent.

4: Then use your hands to knead and press the dough repeatedly until it takes shape and becomes sinewy.

6, then put the dough in an airtight container for fermentation. It should be at 30℃, and the dough should expand until it doubles in size.

7, the dough rolled long strip, and then under the dose, generally 60g size for a, steamed out of the steamed bread palm size.

8, high heat to start steaming, to be the pot of water to maintain the size of the medium heat to steam fifteen minutes after stewing for 3 ~ 5 minutes and then open can be.