Specific practices:

Steamed steamed bread in cold weather, just put yeast on the dough? Shit? Add a spoonful and the steamed bread will be soft and fast.

Step 1: The most important thing in steaming steamed bread is to mix dough. When the dough is perfect, the steamed bread looks good. This is directly related. If the dough is not well made, the steamed bread will never be steamed, so learning to make dough is the most crucial point. First take a bowl, pour the yeast into the bowl, add a spoonful of sugar (sugar can improve the speed of dough making and the taste of steamed bread), then pour in warm milk and stir until it melts, and then pour in flour. Next is the first key point of steaming steamed bread. Don't add water to stir the flour. Continue to use warm milk, stir while pouring milk, and knead it into dough. Put it in a warm place, let it wake up and grow to twice its original size.

Step 2: the dough is made, the volume is twice as large as before, and the surface is all honeycomb. If you don't make it, the dough size is not much different from that just kneaded, and it is not soft. Remember that the proportion of yeast and fermentation temperature must be well controlled, otherwise it is easy to fail. Sprinkle some dry flour on the chopping board and knead the dough until it is smooth. You can rub it for a while if you have time. The more dough you knead, the more delicious the steamed bread will be. The second key point of delicious steamed bread is dough mixing, and the longer the dough mixing, the better.

Step 3: Drag the kneaded dough into a dough with uniform size, and then the third point is that many people will directly knead the dough into steamed bread. In fact, there is still one step missing, that is, every dough must be kneaded first, and then continuously kneaded into steamed bread. Don't underestimate this step, as long as you add this step, steamed buns will definitely be more fragrant and softer than direct kneading. The reason is that this is equivalent to giving the dough a proofing time, and this short proofing time will make the steamed bread softer and more delicious.

Step 4: Put a corn leaf on each steamed bread, which is the best drawer cloth. Add water to the pot and put the steamed bread neatly into the pot. Don't put it too closely, leave a certain space, and avoid the steamed buns being crowded together, which will affect the appearance. Don't steam steamed bread directly after cooking. The fourth key point of steaming steamed bread is that many people steam steamed bread directly. As a result, steamed bread, like unopened steamed bread, is as hard as steamed bread with a dead face. Obviously, it is why the dough is like this, which is caused by the second awakening. Cover the lid, wake up for about 20 minutes, and then open the lid, you will find that the steamed bread has become bigger, which is the magical effect of the second wake-up, and then steam it with fire for 15-20 minutes to ensure that the steamed bread is soft and delicious, which is better than bread.