About 3 to 4 hours can be, the following introduction to the practice:

Preparation materials: gluten flour (no additives) 800g, 400g of warm water (about 35 degrees), yeast 8g

Steps:

1, 800g of flour

2, 400g of warm water

3, yeast 8 grams of yeast into the warm water, let stand for 10 minutes, melt

4, yeast water and melting In the warm water, let stand for 10 minutes, melt

4, yeast water and flour, kneaded into a smooth dough

5, dough into the basin, basin mouth covered with plastic wrap

6, summer temperatures high 1 to 1 ? hours or so, the temperature is low 3 to 4 hours or so. The dough should double in size and not shrink back when poked with a finger.

7: Divide the dough into 12 equal portions, about 100g each, and knead. This process took me 20 minutes. If you are slow, cover the kneaded buns with plastic wrap to prevent them from drying out

8. Place the buns in a steamer, cover the pot, and allow them to rise for 15 minutes, then steam for 15 minutes on the top, then turn off the heat

9.