First of all, the kneading and fermentation are not in place. Secondly, the steamed bread should be stewed for five minutes before opening the lid, so as not to shrink the steamed bread and cause the skin to wrinkle. Here are the practices:

Preparation materials: whole wheat flour 300g, water 100g, egg 1 piece, yeast 3g, lard 10g.

Production steps:

1, all materials except lard are mixed.

2. Knead until no dry powder is added with lard.

3. Knead into smooth dough and wake for half an hour.

4. Divide into your favorite dosage forms.

5. Knead into the shape of steamed bread

6. Leave gaps in turn and put them into the steamer for direct fermentation.

7. Ferment to about twice the original size

8. Turn the fire to medium heat for 20 minutes, turn off the fire for five minutes and then open the lid.

9. Finished product drawing