200 grams of low-gluten flour

Whole wheat flour100g

90 grams of old noodles

Yeast 3 g

35 grams of sugar

Milk (warm in winter)130g (summer120g)

50g eggs (1)

Cocoa powder (optional) 1g

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Step 1

Milk (heated at 30 degrees in winter) is mixed with yeast and sugar, then flour, old flour (chopped in flour), eggs and cocoa powder are added, stirred with chopsticks first, and then all are kneaded until smooth.

Second step

Wet the gauze, wring it out and put it on the steaming partition;

Third step

Knead the dough into long strips, divide it, shape it, put some dry powder on the bottom and put it on gauze;

Fourth step

Boil the pot of water, about 35 degrees (similar to the temperature of hands), put the steamed bread in and ferment for about 40 minutes; The weather is too cold, you can heat it for half a minute halfway; In summer, direct normal temperature water fermentation is enough;

Step five

Double the dough and steam it directly on medium heat 15 minutes; If the dough is too big, steam it with boiling water 13 minutes;

Step 6

Steamed, open the lid after 3 minutes to avoid collapse; If there is skin on the bottom of the steamed bread, wet the gauze next to it with a little boiling water, and then slowly take out the steamed bread.

skill

Ordinary flour or low flour can be used instead of whole wheat flour.