Tools and materials: scales, bowls, pots, chopsticks, plastic wrap, chopping board, yeast powder, flour and warm water.
1, 6 grams of yeast is boiled in warm water, and the yeast can be pulverized before use, which can stimulate the activity of yeast, give full play to the leavening ability of dry yeast and improve the leavening effect.
2. Pour the yeast water into the flour, stir the flour into a flocculent shape with chopsticks and knead it into a smooth dough. Generally, the ratio of surface water is 2:1,so that the skin of steamed buns will not be particularly soft and steamed buns will not be deformed.
3. Wrap the kneaded dough with plastic wrap and put it in a warm place for fermentation.
4, the fermented dough is poked by hand with flour, and the stuffing does not collapse and does not retract. It is enough to tear open the honeycomb-shaped holes in the dough.
5. After the dough is fermented, first exhaust the dough by kneading, and destroy the honeycomb pores after the dough is fermented, so that the steamed bun skin can be fluffy and soft after secondary fermentation, so as not to die and collapse, and the exhausted dough can be divided into small doses of 50 grams each.