Prepare a proper amount of flour and cold water, pour cold water into the flour and start kneading. If the dough is too dry, add a proper amount of cold water and knead it evenly. Ferment again, knead the awakened flour into a cylindrical strip, then pull it into small doses, knead the doses into balls, then flatten them, and roll them into round dough with a rolling pin. The practice is as follows:

Preparation materials:

300 grams of medium gluten flour, pure milk 100 grams, 70 grams of normal temperature water, 3 grams of Angel dry yeast, a teaspoon of lard, and fine sugar 10 grams? .

1, summer: flour+normal temperature water+iced milk+yeast+fine sugar mixed with chopsticks into a flocculent without dry powder. Winter: flour+warm water+warm milk+fine sugar+yeast, mixed into a flocculent without dry powder.

That is, fermentation should be delayed in summer and accelerated in winter. Don't knead the mixed cotton wool first, cover it and wake up for 5 minutes, so that the flour can fully absorb water, and then knead it! Fine sugar should be used to avoid the sugar not melting when kneading, or milk+water+sugar+yeast can be mixed until the sugar melts before kneading.

2. Knead for about 5 minutes like rubbing clothes until the dough is smooth and non-sticky, and then add a throw of lard. If you mind lard, don't let it go. Adding lard can make the finished product whiter and softer!

3, just add oil like this, don't be afraid, just keep rubbing.

4. After kneading for about 5 minutes, the dough will absorb the oil. At this time, it has generally reached the three-light state (hand light, chopping board light and surface light)

5. Then repeatedly fold and knead the long strip for more than three times, so that the dough is fully exhausted and the dough is smoother and more delicate.

6, cut and check, no bubbles in the cut surface, and the surface will be kneaded.

7. Knead into a stick-shaped pick-up agent or cut-up agent. I am used to picking up the agent from the tiger's mouth, which is better for reunion. Because it has a knife edge, it is not so good when rolling.

8, divided into 16 small doses, try to be uniform in size, do not weigh one by one, hands and feet will start to ferment too late to package.

9. The small dose can be directly rolled into a steamed bun skin with a thick middle and thin sides. (If the steamed stuffed bun is required to be smooth and smooth, each small dose needs to be kneaded and reunited again, and then rolled.)