Steamed bread is one of the traditional pasta in China. It is a food fermented and steamed from flour. Full in shape, elastic, delicious and soft, and rich in nutrition. It is one of the essential staple foods on the dining table, especially in the north of China. The production of steamed bread seems simple, but it is not. If you want to steam white and soft steamed bread, you also have a lot of knowledge and attention. Every link and process is very important, from dough mixing, kneading, waking to embryo making and steaming. So how can we steam out soft and tender big steamed bread?

Ingredients: flour 500g, yeast 6g, sugar 10g, warm water 300g (steamed bread is more fragrant with milk, and milk and water are 300g).

Production method:

Step 1: Mix dough. Mix the prepared yeast, sugar and flour evenly, then add water to the flour and stir with hands or chopsticks to make the flour into a uniform dough, and then knead it into a smooth dough.

Step 2: Wake up. Put the mixed dough in a warm and humid place and ferment it to twice its original size. After waking up, put it in a warm place of about 30-40 degrees, and your hair will grow faster. If the room temperature is not suitable, you can choose a steamer to add water and burn it to 60-70 degrees. When the ambient temperature in the steamer is 35-40 degrees, put the pot full of dough into the steamer for fermentation.

Step 3: Embryo making. Knead the dough smoothly. Knead the dough for a while, because the smoother the dough, the better the taste of steamed bread. After kneading the dough, knead it into long strips and do everything directly with a knife. If you want to eat round steamed bread, add a good dose and knead it into a circle.

Step 4: Wake up for the second time. After the dough embryo is made, it is put into a warm water pot for secondary proofing, which can make the dough fully fermented, the gluten expand and extend, and the steamed bread is softer and sweeter. The second awakening usually takes about 8- 10 minutes.

Step 5: Steam. After waking up for the second time, steam in the pot and start counting when the water boils, usually 15-20 minutes. After the steamed bread is done, don't open it in a hurry. Stew it for 3-5 minutes before opening it, so that the steamed bread won't collapse (that is, the common dead face and ghosts) and it won't be sticky.