2. Put the flour into a basin, and then slowly pour water into it. Water should be poured into it bit by bit, because the absorbability of flour is different. Pour the water slowly, and stir with chopsticks while pouring the water, which is easier to master until it is stirred into flour wadding without dry powder, and then begin to make dough.
3, it will be a little sticky at first, but it will be much better after a while. Put the kneaded dough in a warm place for fermentation. It is best to keep the temperature at 30 degrees during fermentation. You can put the pot in warm water for fermentation. If the oven at home has fermentation function, it can be fermented directly in the oven.
It takes a long time in winter, about 2 hours. The dough is twice as big as before. Poke with your finger, and it won't retract. There will be many beehives inside. This kind of dough is good. If this standard is not reached, it will continue to ferment.
5. Take out the fermented dough and put it on the chopping board. Sprinkle some flour on the chopping board and start kneading the dough until it is smooth. Continue to knead until the dough is basically free of pores. This process takes about 15 minutes.
6. Cut the dough into small portions, then knead it separately, and then knead it in circles. If you think the dough is soft, you can knead a proper amount of flour into the dough, knead it into a very smooth state, and then knead it into the shape of steamed bread.
7. Put the steamed bread embryo into the steamer, spread the cage cloth at the bottom, and carry out secondary proofing. Steamed steamed bread embryo obviously becomes bigger and lighter. At this time, after steaming to SAIC, turn to low heat and steam for about 15 minutes. Stew for 5 minutes after steaming, and then lift the lid to prevent the steamed bread from shrinking suddenly when it is cold. Then, when lifting the lid, be careful not to let the water drop on the lid.