A medium-sized half of a melon.

4 bowls of flour

Yeast is added according to flour quantity.

The practice of beigua steamed bread?

Wash and cut the melon, remove the pulp, cut it into small pieces and steam it in the pot. Dig out the melon with a spoon, and then mash it with a silicone scraper. (You can also use pumpkin and sweet potato, which will taste sweeter. )

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After the melon is cooled, add flour and yeast and mix well.

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Knead into dough. Dad said that the highest state of kneading dough is "two cleanness and one brightness", that is, the basin is clean, the hands are clean and the face is smooth. I almost need to continue practicing. Waiting for fermentation.

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Ferment until the dough is twice as big (mine is honeycombed), just poke a hole with your hand and it won't shrink back.

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Vent the dough (knead it) and knead it into the shape you want. You can add some red dates and raisins according to your personal taste.

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Put some oil on the bottom of the steamer, put the steamed bread in the steamer, cover the lid and ferment for more than ten minutes. Then fire and steam for 30 minutes. Turn off the fire and lift the lid five minutes later. Look, Huang Chengcheng's steamed bread without additives and pigments can be eaten safely.