Prepare 270 grams of warm water. It is not good to be too hot or too cold. Add 5 grams of yeast powder and stir to melt. This is the water consumption of one kilogram of flour. Because each flour has different water absorption, it is not a big problem to float a few grams up and down. Keep it at 260-270 grams. Generally speaking, the ratio of flour to water should be controlled at 2:1when making steamed buns, jiaozi, steamed bread and other foods.

Skill summary

Too much yeast powder, or too long fermentation time, will cause the dough to be sour. You can properly put 3 grams of alkaline noodles, sprinkle them on the chopping board and knead them into the dough, which can effectively neutralize the sourness of the dough.

Divide the dough into flour dough, knead it into the shape of steamed bread, cover it with a layer of breathable cloth, and ferment it for 15 minutes, so that the steamed bread can rest and relax for a while, which can prevent it from shrinking.