Ingredients: Prepare 500g flour and 5-8g baking powder.

Starting step:

1. Sieve the high-gluten flour first to make the flour more uniform and delicate. Sieve out 500g flour and put it into a basin for later use;

2. Soak baking powder in warm water, then slowly pour in flour to neutralize noodles, and stir with chopsticks while pouring water;

3. Start kneading flour by hand and knead it repeatedly. If the flour is too dry, you need to add water again until the flour is all together.

4. Cover the dough with clean and moist gauze, and then let it stand for fermentation. Generally speaking, fermentation time varies with seasons. It takes half an hour in summer and more than three hours in winter. When you press the dough by hand, it will not rebound, and there will be a honeycomb, which means that the dough has been completely fermented.

Matters needing attention in making steamed bread dough

Pay attention to the following questions, and the hair surface effect is better!

Don't add all the water at once when kneading dough. Better add some water and knead for a while. After the flour absorbs water, add it again, so that the kneaded dough can be suitable and soft, not hard and soft.

Don't wrap the steamed bread immediately after the dough is completely fermented, but cover it with plastic wrap (to prevent it from drying) and wait for the dough to be proofed 15-20 minutes.