1, wash hands and wash basin.

2. Put two or three small bowls of water into the washbasin, which can be increased or decreased as needed.

3. Put a proper amount of yeast powder into the washbasin and mix well by hand.

4. Dig a large ladle of white flour with a ladle, pour it into the basin, and stir it into a spike shape with a pair of chopsticks.

5. Hold the edge of the basin with your hand, and rub the edge of the basin with the back of your hand with one hand until there is no sticky surface on the edge of the basin.

6. Rub your hands until there is no adhesive surface on your hands.

7. Squeeze the dough block with the force of pressing the wrist with both hands, and turn it upside down repeatedly until the dough block is soft and smooth.

8. Cover the basin to prevent the surface from drying.

9. Leave it in a sunny or warm place for three or four hours, and you can do other housework in the future. (The above is the dough mixing process, pay attention to the three lights: basin light, hand light and surface light, 15 minutes can be done. )

This is the first fermentation!

10, tidy up the panel, smooth, clean and dry, and put the surface thin, which is the bottom surface of the case. It is better to put less noodles; If the steamed bread is rubbed unevenly, the steamed bread will wrinkle!

1 1, put the prepared noodles on the panel together with the basin, pour the noodles on the case, grab a small amount of dry noodles by hand and rub the bottom of the basin until it is clean, and put the rubbed noodles together with the big ones.

12. Knead the dough into strips, put the dough on the right head with your left hand, subject to the width of the four fingers of your hand, move your left hand to the left, chop off a piece, and move it to the left in turn, so as not to hurt your hand.

13, the pieces of dough are packed, and now they look like steamed bread. Please cover them with cloth and leave them for 45-50 minutes.

This is the second fermentation.

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14, while waking steamed bread, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw in the reed or slip the cloth, and put the slip on the reed evenly.

15. Put the steamed bread on the sorted reed and cover the lid.

16, fire, according to the size of the steamed bread, master the time for 25 minutes or 30 minutes.

Must be steamed with cold water; This is also the trick of steaming steamed bread; with the purpose of

Third fermentation

17, turn off the fire, wait a little while, and you can boil the pot.

After three times of fermentation; Steamed steamed buns are noisy; It is1.4-1.5 times larger than the original unfermented steamed bread dough.

How to know how to cook steamed bread?

There are several ways to judge raw and cooked steamed bread:

(1) pat the steamed bread with your hand, and it will be cooked if it is elastic;

(2) Tear the skin of a piece of steamed bread. If the skin can be uncovered, it will be cooked, otherwise it will be immature;

(3) After lightly pressing the steamed bread with your fingers, the pits will soon be calmed down into cooked steamed bread, and if they are sunken and do not recover, it means that they have not been steamed.

There are three key links in making steamed bread: first, the noodles should be reconciled, the ratio of yeast powder to flour should be done according to the instructions, and second, full fermentation! Ensure three fermentations! First of all, the time to make dough should be long enough. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and noodles should wake up for more than 4 hours. First fermentation! 2. The kneaded dough steamed bread blank must be left for 45-50 minutes; Second fermentation! Steam in the pot must be steamed with cold water. It is guaranteed to be the third fermentation. Third, the steaming time should be well grasped. It usually takes more than 30 minutes to steam with firewood or coal stove. Steam with liquefied natural gas in towns, and it will be cooked in15-20 minutes! Do not open the lid in the middle. The steamed bun struggles for breath, and it is not easy to make the steamed bun mature when the breath runs away.

Xuansongde steamed bread

The key to making steamed bread is three times fermentation. Knead the dough well;

Yeast can ferment the starch in dough, that is, microorganisms use the starch in flour to grow and reproduce, and at the same time produce gas to make dough soft! And release carbon dioxide gas. However, if the heating method is not appropriate, for example, it can only become a "baked cake" with hard skin and soft inside due to uneven heating; If you want to get Xuan Song's steamed bread, you must ask high-temperature steam for help. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out, so it can only be drilled around, so many small bubbles are inflated, making steamed bread loose and mysterious. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracked surface. Such steamed bread is elastic and tastes sweet and delicious.