Ingredients: 300g high gluten flour, water 150ml, yeast 2.5g, fine sugar 20-30g, a little lard, milk powder 15g.

1, yeast milk powder: take a measuring cup, pour 100 ml warm water, add 1.5 g yeast, and let stand for 10 minute. If the temperature is high, it is recommended to put only 1 g yeast.

2. Then add 80 grams of flour and stir clockwise with chopsticks until there is no dry powder in the cup.

3. Cover with plastic wrap. If the temperature is below 15℃ in winter, keep it indoors for one night. If the temperature is above 20℃, put it on the top floor of the refrigerator.

After a long period of fermentation, the measuring cup now shows 400 ml, and its volume has more than doubled.

5. Pour the white sugar and warm water into the basin and stir until most of the sugar is dissolved. The amount of sugar depends on personal taste. If you don't like it too sweet, you can reduce it to 15-20g.

6. Then add 200 grams of flour, 1 gram of yeast and yeast milk powder to the basin and stir well. If you feel wet halfway, you can add a little dry flour and add a little water when it is dry. If sweet milk powder is used, the amount of white sugar can be reduced by a few grams.

7. Knead into a ball in the basin. At this time, you can put a little frozen lard or you can put it. The function of lard is to make the finished skin smooth and beautiful.

8. Take out the dough and put it on the chopping board for operation. Press the dough hard from bottom to top and fold it several times like a quilt until the dough becomes smooth and beautiful.

9. The dough is finally kneaded, covered with plastic wrap and fermented in a warm place. If the temperature in the south is more than ten degrees, you can put it in the sun, or put it in a steamer and heat the water under it.

10, until the expansion is more than doubled, press a pit with your finger, and it will not rebound or retract, indicating that the fermentation is good.

1 1. Put the fermented dough on the chopping board and knead it repeatedly. Because the humidity of the fermented dough is higher than before, it is sticky in your hand. At this time, you can pat some dry powder on the chopping board and hands, about 20 grams.

12. finally, rub it into long strips and cut it evenly. A dough is about 50 grams.

13. At this time, carry out secondary fermentation: when the weather is cold, put the pot in warm water (about 40℃) for about half an hour. The temperature is high, and cold water can wait for fermentation in summer.

14, steam after waking up 10 minute, and take out the steamed bread after 5 minutes. The skin of steamed bread collapses easily when it is taken out too early. If it's summer, take it out in two or three minutes. Because the indoor temperature is relatively low in winter, steamed bread stays in the pot for a little longer.