1, and flour: flour, sugar into the basin mix, in the middle of the dig a small pit into the yeast, will be warm water directly to the yeast on the full mixing to let it dissolve (this is the process of activation of the dry yeast), and the first mixing and then kneading (dough is not easy to get up the grains, the buns fluffy texture), kneading 3-5 minutes, kneading to the three light (hand light, the pot of light, the dough is smooth).

With 36-38 degrees of lukewarm water, this temperature is the best temperature for the activation of the yeast, more than 40 degrees of water temperature will be scalded to death of the yeast

2, Fermentation: The dough will be covered with a lid or a damp cloth, and put in a warm place (35 ℃) to ferment until the dough volume is twice as big as the (in summer in the sunshine for about 2 hours), and the internal honeycomb organization uniformity can be

3, Forming : The dough will be well kneaded until no air bubbles in the dough, the dough rolled into a long strip, cut into if

dry equal parts (you can also gently roll each dough into a round) and then placed on the steamer on the lid or put on the curtain on the cover of a wet cloth to wake up

4, wake up: home natural wake up about 30 minutes in the winter, 15 minutes in the summer, to the surface of the swelling and moist, glossy, the volume of the volume of the obvious increase in the hand press the steamed buns The raw billet has elasticity can be.

5, steaming: steamer into the water, and then brush a layer of oil on the steam compartment or lay a good dampened drawer cloth, into the steamed buns billet, there should be a certain gap between the steamed buns, otherwise the steamed buns will stick to affect the finished product after the expansion of the character. Steam on high heat for 12-15 minutes (water boiling time) off the fire, do not lift the lid to cool for 3 minutes to finish.