Yeast powder is better, no need to add alkali. Angel yeast. Okay. 1, according to the instructions, the dosage can be slightly more in winter. 2. Put the yeast into a bowl, add a spoonful of sugar and melt it with warm water. Pour into the flour and knead until the flour is slightly soft. Cover with a damp cloth and let it stand in a warm place. When the volume becomes larger and there are a lot of small bubbles in the surface, it can be done. 3. Cover the steamed bread with a dry towel and let it stand for 20 minutes. 4, water into the steamer, steam on high fire 15 minutes-20 minutes. Making steamed bread Steamed bread is one of the common staple foods in the family. How to steam steamed bread to be soft and strong? The tips are as follows: 1, mix flour with cold water in summer, mix flour with warm water in winter, and mix flour and dough in winter should be1~ 2 hours earlier than in summer. Be careful when adding water to the dough. 2. Knead the dough several times to make the starch and protein in the flour fully absorb water, so that the gluten expressed is sincere. A good dough should be kept at a certain temperature, and 30℃ is appropriate. 3, when the face has risen, we must master the degree of fermentation. If the meeting group has been honeycomb-shaped and there are many small ones, it means that it has been fermented. The bigger the eye of the honeycomb cube, the older the yeast is, and even it is overdone. 4, steamed bread on the cage to cook sheep, you have to go through the noodles. In winter, it is about15 ~ 20 hours, but it is shorter in summer. When the steamed bread is put on the cage, the water in the pot must be opened wide, and the atmosphere should be seen for 10 minutes. 5. The joint between the steamer and the pot mouth can't leak, and the leaking place must be blocked with a wet cloth. Cover the lid tightly when steaming with aluminum pot. 6. When steaming steamed bread, the pot must be heated with cold water, and the temperature will be gradually raised, so that the steamed bread blank will be evenly heated. Don't steam steamed buns with hot water or boiled water at the beginning, because steamed buns are easy to pinch. Tips for Steaming Steamed Bread (1) When steaming steamed bread, if the dough looks like it's not, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, and stop 10 minutes, and the dough will burst. (2) If there is no yeast, honey can be used instead, and honey15-20g can be added to every 500g of flour. After the dough is kneaded, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft and fragrant, and the entrance is sweet. (3) The indoor temperature is low in winter, and it takes a long time to make dough. If you put some sugar in the dough during fermentation, the time for making dough can be shortened. (4) In the fermented dough, people often put a proper amount of alkali to remove the sour taste. Check whether the amount of alkali used is moderate. You can cut the dough with a knife. If there are holes with even sesame seeds on it, it means that the amount of alkali used is appropriate. (5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, vinegar100-160g can be added to the steamed bread water, and then the steamed bread is put into the pot and steamed for10-15 minutes, and the steamed bread can turn white without any smell. (6) When steaming steamed buns, put a little salt water in the flour to promote fermentation. How can steamed buns be white and steamed without sticking to the drawer cloth? Don't rush to unload the drawer after steaming steamed buns. First, uncover the top cover of the steamer and continue steaming for 3 ~ 5 minutes. After the top drawer of steamed bread dries quickly, unload the drawer and flip it on the chopping board, and take off the drawer cloth. In this way, steamed bread neither sticks to the drawer cloth nor sticks to the chopping board. Wait a minute before unloading the second drawer, if so, unload it in turn. Optimum temperature of hair surface: The optimum temperature of hair surface is 27 ~ 30 degrees. The dough can be fermented successfully in 2 ~ 3 hours at this temperature. In order to reach this temperature, according to the change of climate, the temperature of water used for dough making can be adjusted appropriately: use cold water in summer; Warm water of about 40 degrees is used in spring and autumn; In winter, 60 ~ 70 degrees hot water can be used to mix flour, covered with wet cloth and placed in a warmer place. Detection of pH value of dough: After the dough is fermented, an appropriate amount of lye must be added and kneaded evenly. The following methods can be used to detect its pH: (1) Beat. Pat the dough with your hands. If you hear the sound of "bang bang", it means that the pH is appropriate; If you hear the sound of "empty", it means that there is less alkali; If there is a "beep, beep" sound, it means that there is too much alkali. (2) look. When the dough is cut, if there are evenly distributed holes of sesame grain size in the cross section, it means that the alkali is put properly; If the holes are small, they are long and thin, and the dough is yellow, indicating that there is too much alkali; If there are uneven big holes, the dough will be dark, indicating that there is less alkali. (3) smell. Open the dough and smell it. If it is sour, it means that there is less alkali. If there is an alkali smell, it means that there is too much alkali; If you only smell the aroma of dough, it means that the alkali is just right. (4) grasp. Grasp the dough, such as the dough is heavy and inelastic, indicating that there is too much alkali; If it is not sticky or heavy, and it has certain elasticity, it means that the alkali is put just right. (5) taste. Take a little bit of the dough kneaded with lye and put it in the mouth to taste. If it is sour, it means that the alkali is less; If there is an astringent taste of alkali, it means that there is too much alkali; If it feels sweet, it means that the alkali is put properly. How do you know how to cook steamed bread? There are several ways to judge whether steamed bread is cooked or not: (1) pat the steamed bread with your hand, and it will be cooked if it is elastic; (2) Tear the skin of a piece of steamed bread. If the skin can be uncovered, it will be cooked, otherwise it will be immature; (3) After lightly pressing the steamed bread with your fingers, the pits will soon be calmed down into cooked steamed bread, and if they are sunken and do not recover, it means that they have not been steamed.