The choice of fermented steamed bread is very important. It is best to choose bulk steamed bread instead of bottled steamed bread. Because bottled steamed bread is dissolved, the yeast in it has long lost its vitality, so it is best to use raw mash so that the noodles can be fermented, otherwise the noodles will not be fermented. Steamed bread is made of fermented grains, which can be crushed or not. According to your own hobbies, the dough should be slightly hard, the dough must be well proofed, and the dough that has been proofed should be thoroughly kneaded, so that the steamed steamed steamed steamed bread looks loose and delicious.

Dough raw materials: 50 grams of fermented grains, 200 grams of yeast seeds and 300 grams of wheat flour. Mix the three ingredients and knead well. The fermentation period also needs to be longer. I usually ferment for about an hour. If the weather is a little cold, try to ferment for about 2 hours. Divide the dough into five to six parts and knead it evenly. Prepare the stainless steel steamer in advance. I usually choose cage cloth. But my mother said it would be nice to use corn leaves or Dutch leaves. Steamed bread smells delicious. Put the steamed bread in a stainless steel steamer, cover it and ferment for another hour. Then it became popular and steamed 15min.

Pour the mashed mash into wheat flour with yeast, stir it into a flocculent state (a small amount of white sugar can be added according to personal taste), knead it into a smooth dough, seal it and put it in a warm place to wake it up. Note: 500 grams of fermented grains per catty of flour, if sugar is added, four or two grains per catty of flour will continue to cause steam and water under the condition of fermentation. Depending on the situation, the noodles should be a little harder. Cover the fresh-keeping bag tightly and ferment in a warm place for 2 hours. When the ambient temperature is different, the fermentation cycle is different. When the volume is 2-3 times that of the previous one, it is ready.

When the dough is slightly dry, add a little water and knead until the wheat flour is smooth, which is not easy to touch the hands and stick to the basin, and has a certain softness. There is no need to add a lot of water at a time, and the water absorption capacity of wheat flour is different. Gradually add and knead, and then ferment the kneaded dough. After the dough is fermented to twice the size, it is placed on the kneading mat for plastic surgery, and then divided into small steamed buns and rounded. Each dough needs to be about the same size and is more suitable for steaming. Then knead the dough with different hands, then put it on the pot for the second time until it is about 1.5 times the original, then steam it in the pot for 15 minutes and stew it for another 5 minutes.