Material: medium gluten flour1000g, water 520g.

Accessories: yeast 10g.

1. Mix yeast and water evenly, pour into a bowl of flour and knead into a smooth dough.

2, sealed fermentation to double the size (as shown in the figure, just tear it into a honeycomb).

3, fermented dough, sprinkle a little hand powder in the basin until it is basically smooth.

4. Knead into dough and divide it into several steamed buns of equal size.

5. Take a piece of dough. Push forward with your palm.

6. Continue to rub in the other direction.

7. Knead until the surface is smooth and there are no pores inside.

8. Knead into the shape of steamed bread. After the dough is rolled twice, the steamed big steamed bread is not only softer, but also very elastic. It's like tearing bread with your hands. The more you chew, the more you want to eat.

9. Make all steamed buns in turn. Sober up15min, turn off the fire after cold water is put into the pot15min, and steam for 5min.

10, Shandong big steamed bread finished product drawing.