1 the choice of flour, when you go to the supermarket, you will see more than a dozen kinds of flour, including high-gluten flour, low-gluten flour, medium-gluten flour, multi-purpose wheat flour, jiaozi flour and so on. The same kind of flour also has different prices, which is definitely dazzling for beginners. Can all these flours be used to make steamed bread? Are all the steamed buns delicious? Of course not. The key step in making delicious steamed bread is to choose flour. Generally, glutinous rice will buy multi-purpose wheat core flour, which can also be called medium gluten flour. The steamed bread made from wheat core flour has a strong flavor and will definitely give you extra points for your steamed bread.

2 kneading dough, which seems to be the simplest procedure, is actually the most critical procedure. Whether the dough is kneaded well or not determines the success or failure of making steamed bread. Add yeast powder before kneading, and the ratio of yeast powder to flour is 1:1, which means that 5 grams of flour is added with 5 grams of yeast powder (many people like steamed bread with old flour, but for beginners, the success rate of choosing yeast powder will be higher). Put the yeast powder in warm water of 3 degrees, and measure the amount of water to melt the yeast powder. Generally, when making 5 grams of flour, 5ML of water will be used to melt the yeast. After the yeast melts, add 45ML of water to the flour, stir the flour into snowflake shape with chopsticks, and then start to knead the flour, so that the dough is not sticky at all. To what extent do you want to knead the noodles? To achieve face light, basin light, hand light, three lights, then cover with gauze and start to make hair.

3 dough, many people fail to make steamed bread because the dough is not long enough or too long. In fact, the method to judge whether the dough is well made is very simple. Just stick some flour with your fingers and insert it into the dough, and the dough will not shrink, which means that the dough has been well made.

4 secondary fermentation, if the steamed bread is soft and dense, it must be without secondary fermentation. Knead that fermented dough into smooth dough, then knead the dough into strips, dividing the dough into the same size, and covering the dough with gauze for secondary fermentation. If you want to make it simple, make a knife to cut the steamed bread, knead the dough into long strips, and then cut it into equal sizes. The second fermentation time is 2 minutes in summer and 3-4 minutes in winter.

5. Steam the steamed bread with cold water. When the secondary fermentation of steamed bread is finished, we can start steaming steamed bread. When the cold water is put into the pot, boil the water with high fire first. After the water is boiled, turn to medium heat and steam for 15 minutes.

6 steamed bread takes several minutes to boil, and some people find that steamed bread shrinks after being taken out. What is the reason? It is because you have lost an important step, that is, don't worry about opening the lid of the steamed bread first, and then open the lid for several minutes, so that the steamed bread won't shrink immediately.