Practice

1) If you use 500 grams of self-rising flour and about 250 grams of lukewarm water (below 40 °), mix and knead to make a dough, and then leave it to rest (in summer you can just put it indoors, but in winter you have to put it in a warm place to facilitate the dough's fermentation) for 30-50 minutes to see that the dough is somewhat initiated, and then you can start to make steamed buns or baozi.

2) Do not rush to steam the finished pasta, it is best to put on the panel or drawer to continue to molasses for 20 minutes, so that the dough is fully fermented, steaming out of the pasta will be more ideal.

3) Steaming should be done with "cold water" in the pot, and then open fire to steam for 20 minutes.

[Tip] Steaming pasta with self-rising flour, be sure to make the dough and the "soft" some, which is not only conducive to the fermentation of the dough, but also good for the finished product of the steam.

The effect of using self-rising flour for doughnuts is not as crispy as using regular flour with alumina and salt. The process of using self-rising flour is as follows:

1) If you use 500 grams of self-rising flour, warm water (below 40 °) about 250 grams, and dough, kneaded dough, and then rest (in summer indoors can be, in winter to be placed in a warm place in order to facilitate the fermentation of the dough) for 30-50 minutes to see some of the dough initiated, you can begin to make buns or buns.

2) Do not rush to steam the finished pasta, it is best to put on the panel or drawer to continue to molasses for 20 minutes, so that the dough is fully fermented, steaming out of the pasta will be more ideal.

3) Steaming should be done with "cold water" in the pot, and then open fire to steam for 20 minutes.

[Tip] Steaming pasta with self-rising flour, be sure to make the dough and the "soft" some, which is not only conducive to the fermentation of the dough, but also good for the finished product of the steam.

The effect of using self-rising flour for doughnuts is not as crispy as using regular flour with alumina and salt. The process of using self-rising flour is as follows:

1) If you use 500 grams of self-rising flour, warm water (below 40 °) about 250 grams, and dough, kneaded dough, and then rest (in summer indoors can be, in winter to be placed in a warm place in order to facilitate the fermentation of the dough) for 30-50 minutes to see some of the dough initiated, you can begin to make buns or buns.

2) Do not rush to steam the finished pasta, it is best to put on the panel or drawer to continue to molasses for 20 minutes, so that the dough is fully fermented, steaming out of the pasta will be more ideal.

3) Steaming should be done with "cold water" in the pot, and then open fire to steam for 20 minutes.

[Tip] Steaming pasta with self-rising flour, be sure to make the dough and the "soft" some, which is not only conducive to the fermentation of the dough, but also good for the finished product of the steam.

The effect of using self-rising flour for doughnuts is not as crispy as using regular flour with alumina and salt.