materials: flour, yeast, water, sugar

utensils: pots, gauze

steps:

1) a bowl of water about this size is needed. Pour some yeast into the water, and the surface of the water is almost covered. Let it stand for a while to melt the yeast, then put two teaspoons of sugar in it and stir it evenly.

The best water to melt the baking powder is warm water (not hot), because warm water can also help better fermentation, and the water should not be too hot (not more than 4 degrees), otherwise the yeast will be "hot" and lose its "activity", so the dough will never rise;

Add white sugar when melting baking powder, because white sugar is the favorite "food" of baking powder, which can make dough ferment better

2) Pour yeast water into the basin, stir the flour with chopsticks while pouring it, and then mix the flour repeatedly by hand to make the bread dough.

If the dough feels thin and sticky, don't doubt that it won't stick if you pour in a proper amount of corn oil. If the dough is too dry, the steamed buns will be harder. Because the dough is soft and easy to knead, the dough should be kneaded as smooth as possible (3 or 4 minutes);

3) pour the noodles on the panel and rub them repeatedly.

4) Rub it until the surface glows, and then put it into the basin. Pay attention to the "three lights" in dough, that is, face light, basin light and hand light. Cover your face with wet gauze. You can also use a pot cover and plastic wrap instead of gauze, as long as you don't let the epidermis of the noodles dry.

5) It will be fine if you wake up for more than an hour in this climate. If it is winter, you can wake up in a warm place. After the dough is made, the dough volume will increase obviously.

Cover the wrapped steamed buns with plastic wrap and continue to simmer for 2-3 minutes, because some air in the dough is released when rolling, and continuing to simmer can make the steamed buns more uniform and full;

Don't open the lid immediately after steaming, because the steamed buns will shrink from hot to cold instantly (that is, they are said to be "deflated"). The "deflated" may also be that the skin of the steamed buns is not kneaded evenly, and there is air in the skin. After being opened, the steamed buns will be deflated by cold air.

regarding the stuffing of steamed buns, you can prepare it according to your own preferences. When mixing the stuffing, you can add some water and baking soda (dip it with chopsticks) to make the meat stuffing absorb water (but if you are not making soup dumplings, don't add too much water to avoid the stuffing being too thin to wrap), and the steamed stuffed buns will be juicy and tender.

Intimate tip:

1. All-purpose flour is ordinary flour wrapped in jiaozi;

2. Yeast is yeast, such as "Angel" yeast;

3. Add white sugar when melting the baking powder, because white sugar is the favorite "food" of baking powder, which can make the dough ferment better;

4. The best water to melt the baking powder is warm water (not hot), because warm water can also help better fermentation, and the water should not be too hot (not more than 4 degrees), otherwise the yeast will be "hot" and lose its "activity", so the dough will never rise;

5. It is best to add the baking powder and water in stages while stirring, so that the dough and water can be easily mixed evenly;

6. If the dough feels thin and sticky, don't doubt that it won't stick if you pour in a proper amount of corn oil. If the dough is too dry, the steamed buns will be harder.

7. Because the dough is soft and easy to knead, knead the dough as smooth as possible (3 or 4 minutes);

8. When covered with plastic wrap, if the room is air-conditioned, you can put it outdoors (4-45 minutes), but it is best not to put it in direct sunlight until the dough is twice as big.

9. When rolling steamed stuffed bun skins, you don't need to knead them too much. Sprinkle some dry flour to prevent sticking, and roll the small doses into small balls, which should be thin at the sides and thick in the middle.

1. Cover the wrapped buns with plastic wrap and continue to simmer for 2-3 minutes, because some air in the dough is released when rolling, and continuing to simmer can make the buns more uniform and full;

11. Steam steamed buns with boiling water (it seems that some people steam them in cold water? ), wax paper should be put under the steamed stuffed bun to prevent sticking (clean gauze will do);

12. When the steamed buns are wrapped and steamed, there should be a gap between them, because the steamed buns will "get bigger" when they are steamed again, and if they are placed too close to each other, they will easily stick to a big ball;

13. Don't open the lid immediately after steaming, because the steamed buns will shrink from hot to cold instantly (that is, they are "deflated" as some people say). The "deflated" may also be that the skin of the steamed buns is not kneaded evenly, and there is air in the skin. After being opened, the steamed buns will be deflated by cold air.

14. As for the stuffing of steamed buns, you can prepare it according to your own preferences. When you mix the stuffing, you can add some water and baking soda (dip it with chopsticks) to make the meat stuffing absorb water (but if you are not making soup packets, don't add too much water to avoid the stuffing being too thin to wrap), and the steamed stuffed buns will be juicy and tender.