Making steamed bread and steamed buns can't be separated from dough and dough, and the effect of dough is also the key to the success of making steamed bread. The principle of dough making is that when the environment of dough reaches a certain condition, the yeast in it begins to multiply in large quantities, which can convert starch into sugar and consume it. At this time, a large amount of carbon dioxide will be released, which will make dough swell. This process is often called "dough making".

There are two key points in dough making: temperature and humidity. The temperature in summer can just meet the growth conditions of yeast. When mixing dough, as long as yeast powder is added, dough can generally be quickly initiated. In winter, the temperature is relatively low, and the activity of yeast powder is not high at low temperature. Therefore, when the dough is made in winter, the speed of dough making is very slow, and sometimes the dough can't even be made, which makes many people worry. In fact, as long as you master this 1 trick, you can make dough quickly and well in winter, and you can make a big pot in less than 30 minutes. The steamed buns are white, fat and soft, so I will share them with you.

Ingredients required: appropriate amount of flour, yeast powder 1 spoon, sugar 1 spoon.

Step 1: Add 1 spoon yeast powder and 1 spoon sugar into the bowl, add a proper amount of warm water, and stir evenly with chopsticks to make the yeast powder completely dissolve in water.

Step 2: add the flour into the basin, pour a small amount of yeast water several times, stir it into a flocculent flour, dough it, and seal it for fermentation.

Tip: boiling yeast powder with warm water is more conducive to stimulating the activity of yeast powder and accelerating the fermentation speed of flour. Adding white sugar can not only provide more nutrients for yeast and make dough ferment faster, but also increase the sweet taste of steamed bread.

Step 3: Add more water into the steamer, turn on the big fire for about 5 minutes, then turn off the fire, put the sealed dough into the steamer together with the basin, cover the basin with a suitable cover, then cover the steamer and wait for 30 minutes.

Tip: In winter, when the room temperature is relatively low, the activity of fermenting bacteria is not high, but the temperature is between 30 and 40 degrees, and the activity of yeast is the best. Putting the dough in a steamer, the hot and humid environment can greatly speed up the fermentation and reduce the time required for dough fermentation.

Step 4: Take out the dough, put it on the chopping board, knead it and exhaust it, knead it into long strips and cut it into small dosage forms with appropriate size.

Step 5: Make the dough dough into steamed bread, put it in a steamer, wake it up again for 15 minutes, turn the fire down after boiling, steam for 25 minutes, and turn off the fire, so that the white, fat and soft steamed bread is ready.

The key to steaming steamed bread is whether the dough is good or not. It is very beneficial for fermentation to simulate the hot and humid environment in summer with this kind of pot. The activity of yeast is the highest between 30 and 40 degrees. It must be noted that after turning off the fire, put the basin directly into the steamer, cover it with a lid (or a plate), and finally cover the steamer lid. Keep it hot and humid, but not high temperature. High temperature will "burn" the yeast, so the yeast will fail and the dough will not rise.

After steamed, don't open the lid immediately. You can open it after stewing for 5 minutes, which can avoid the phenomenon that steamed bread quickly contacts with cold air and causes steamed bread to retract.