Ingredients: 300g of wheat bran powder, 3g of yeast, 30g of salt 1 g, 30g of fine sugar, 50-60g of flour for choking noodles, and 0/50-160g of water.

Accessories: oil paper 12 sheets.

1, weigh all the ingredients.

2. Grab a little sugar and put it in the yeast, pour a little water and stir it, then let it stand for five minutes.

3. Slowly pour the sugar, salt and yeast liquid into the flour, stirring with chopsticks until there is no dry powder in the bowl, and then put it on the silica gel pad to smooth the dough (about five or six minutes).

4. Put the kneaded dough back into the big bowl and cover it with plastic wrap for fermentation at room temperature.

5. Just ferment until it is twice as big.

6. Take out the fermented dough and put it on the kneading mat. Add a small amount of flour several times and start to exhaust and knead the dough. Add flour the next time after kneading the flour into the dough.

7. You can roll the dough into large dough pieces and sprinkle with flour.

8. Fold it three times and roll it into a rectangular dough again. Repeat this step for three or four times until all the flour for choking noodles is kneaded into the dough.

9. Then roll up the dough and knead it until the dough section is smooth and free of air holes, which means that the dough has been kneaded.

10, start to divide into steamed bread embryos. My family loves to eat small steamed buns, so I got 12 pills, and the size of the pills is as you like.

1 1, and then repeatedly knead the small dose to the center point with the palm root, and the epidermis will be smooth after sufficient kneading.

12, and then knead the dough back and forth with the palm of your hand, because the steamed bread embryo will swell and become shorter during the second round, so the shape will be more round and better looking if you knead it at a higher point.

13, put it in a steamer, cover the lid and make the second round at room temperature. Just make the steamed bread embryo bigger.

Matters needing attention in making steamed bread with flour.

1, flour selection: choose medium gluten or high gluten flour suitable for making steamed bread. Flour with high gluten content can make steamed bread more soft and elastic.

2. Yeast use: Choose dry yeast or fresh yeast with good activity. Dry yeast needs to be activated with warm water in advance, while fresh yeast needs to be dissolved in warm water first. Pay attention to control the amount of yeast, too much or too little will affect the fermentation effect of steamed bread.

3. Temperature control: The ambient temperature of the dough is very important for the fermentation of steamed bread. Generally speaking, 20-30 degrees Celsius is a suitable temperature range at room temperature. If the ambient temperature is low, you can choose to put the dough in a microwave oven or use an incubator to provide a suitable temperature.

4. Fermentation time: The fermentation time of dough should be sufficient, which generally takes 1-2 hours, and the specific time will be affected by temperature and yeast usage. Too short fermentation time will cause steamed bread to be not soft enough, and too long fermentation time will make steamed bread too loose.