Flour to make steamed bread:

Main ingredients: 500 grams of flour.

Accessories: 5 grams of yeast, warm water.

Steps:

1, prepare the ingredients: flour and yeast powder.

2, take a small bowl and pour a small amount of warm water, pour in about 5 grams of yeast powder, stir well in the warm water until the yeast powder is completely melted, pour it into the basin of the dough and set aside. Be sure not to use too hot water, the water temperature is too high will destroy the ingredients in the yeast, lukewarm water can speed up the fermentation of yeast powder.

3. Pour the flour into the well-stirred yeast water and prepare the dough, stirring with chopsticks at an even speed while pouring the flour. The main reason for using chopsticks in this step is to keep your hands out of direct contact with the water and flour, so they won't stick to the wet flour all over your hands.

4. Pour the flour into the stirred yeast water and prepare the dough, stirring with chopsticks while pouring the flour. The main reason for using chopsticks in this step is to keep your hands away from the water and flour, so you don't get wet flour all over your hands.

5. Wait until the dough has fermented to twice its original size, and then pick the surface of the dough with your hand to see the honeycomb-shaped hairline, so you can steam the buns. In winter when it is cold, you can put the basin on the heater, no heating place can be the steamer pot of hot water, the basin into the steamer, the warm environment will accelerate the fermentation of the dough. If you are in a hurry to eat the buns, you don't need to wait long.

6, because the dough is particularly sticky, you need to sprinkle a layer of dry flour on the board, and then scoop the dough out of the basin, put it on top of a large board to knead. Our northern people's kitchen, generally have a bamboo made of large board, is to facilitate the making of steamed buns noodles and other pasta, handy kitchen utensils in the making of pasta with half the effort.

7, steamed out of the steamed bread is good to eat, the process of kneading is one of the most critical link, but also the most laborious link. The same flour, only the dough kneaded smooth, kneaded, steamed out of the steamed buns wheat aroma, fluffy and delicious. I probably kneaded the dough over and over again for ten minutes, and when it was finally kneaded to a particularly smooth consistency, the dough was divided by hand into equal-sized portions.

8, and then the uniform size of the dough repeatedly kneaded into a smooth elastic dough, steamed buns prototype came out. Like to do shape can be made into a variety of patterns, today only share the most basic and homemade round white bread, so kneaded into a smooth dough, even if the bun embryo is done.

9, because the steamed buns mainly with steam, so more water consumption. Steaming before you need to add enough water to the steamer, lay a good drawer cloth, and then kneaded buns embryo neatly placed in the steam drawer, pay attention to the spacing is not too close, in order to prevent steaming buns stick together. After placing and not rushing to fire, you need to be the first bun embryo second molasses for about 15 minutes, the second fermentation will make the buns once again honeycomb, so that the steamed buns soft and more delicious.

10, look than just kneaded embryo doubled, a steamed bun are bulging like a small bread, with a finger gently pressed, if you can immediately rebound, it means that the second molasses good. The steamer will be covered with a lid, I do not make a big bun embryo, so high heat steaming 15 minutes can be steamed.

11, buns out of the pot before turning off the heat and simmering for 5 minutes, because the principle of thermal expansion and contraction, turn off the heat and immediately lift the lid of the pot will lead to the buns in the cold rapid contraction, resulting in the collapse of the skin hard unpalatable buns. Stewed a few minutes after the steamed buns can be out of the pot, steamed out of the steamed buns each sweet and fluffy, with a pinch of the hand immediately rebound, break open a dense honeycomb inside, soft and warm like bread.