Flour 1200 g, yeast powder 6 g, baking powder 6 g, warm water 580 g, sugar 20 g, to form a hard dough.

Exercise:

1, fermented to twice the size.

2. Divide it into 8 small pieces, knead it into a hemisphere, and cover it with clean gauze 10 minute.

3. Put some dates in the steamed bread.

4. Put it on the steamer, add some warm water to the pot, and cover it to sober up for a while.

5, I feel that the steamed bread is relatively light and the pot is steamed with hot water. Steam for 20 minutes on medium heat, turn off the heat for 5 minutes and then lift the lid.

Fat jujube steamed bread is out of the pot. Do more cooking during the Spring Festival, and the frozen steamed bread will have a new taste.

Beginners who want to steam a big round steamed bun can master the following points:

First of all, the dough should be harder.

Second, put something on the stainless steel steamer (steaming cloth or something, don't let big drops of steam water fall directly on the steamed bread below).

Third, the fire should not be too big, or the steamed bread will dry up.

Fourth, after turning off the fire, simmer for five minutes with residual heat before taking out the pot. Remember these points, and you can easily make big buns.