The practice of steamed bread:
Material:? Yeast 3g, sugar 30g, warm water 100g, flour 200g?
1 and 100g warm water are poured into a basin, and yeast is added. Stir to dissolve, and then let stand for ten minutes.
2. Add 200 grams of flour and 30 grams of sugar. Proper sugar can help yeast fermentation. Stir the flour in one direction with chopsticks, so that the flour and water are evenly mixed, and finally it can be flocculent.
3. Rub the flocculent dough with your hands. The direction of kneading dough is to bring the dough forward with the force behind the palm of your hand and knead the dough repeatedly to make the dough more elastic.
4. Knead until the dough becomes soft and smooth. Put the dough in a sealed container for fermentation.
After the steamed bread expands twice as big, it is basically done. Poke the steamed bread without rebounding.
6. Take out the dough, re-knead the air, knead it into dough, press it into a slightly flat rectangular dough, and sprinkle with a little flour.
7. Knead the dough into strips, break it into small balls, and make it into the shape of steamed bread.
8. Put the steamed bread into the steamer for the second fermentation, put the steamer paper on the steamer drawer, put the steamed bread on it, and separate each steamed bread to keep a sufficient distance. Cover and wait until the steamed bread is a little bigger than before fermentation.
9. The fire began to emit steam. After the water is boiled, keep it on medium heat, steam for fifteen minutes, turn off the fire, simmer for five minutes, and then uncover the lid. Take out the steamed bread and you can eat it.