First of all, the dough needs to be proofed for the second time. Secondly, the lid should not be lifted during steaming. In addition, the lid should not be opened immediately after steaming. It needs to be stewed for a few minutes, so that the dough will not shrink. Here's how to do it:

Preparation materials: 22g of black whole wheat flour, 8g of medium gluten flour, 2g of fine sugar, 6g of corn oil, 3g of yeast and 165g of pure milk

Production steps:

1. Mix the medium gluten flour and black whole wheat flour with sugar slightly.

2. Pour a small amount of pure milk several times and stir it into a flocculent shape.

3. Knead until it is very smooth, cover it with plastic wrap and ferment.

4. The dough is twice as big.

5. There is a honeycomb inside.

6. Knead again until it is smooth.

7. Divide into 1 divisions.

8. Arrange into a circle.

9. Put it on oiled paper.

1. put it in a steamer, cover the steamer cover, and pour a proper amount of water into the external water tank of the steamer.

11, wake up to 1.5 times the size, set the time for 15 minutes, steam for 3 minutes and then take it out.

12. Finished product drawing.