methods/steps

1. Dilute the yeast with warm water

Pour an appropriate amount of cold water into the basin, and then start to heat the water, while adding it, test the water temperature, which is about 4 degrees, and the hand temperature is mild if it doesn't feel hot.

2. Pour in a proper amount of yeast powder

3. Cover the noodles with a layer of plastic wrap to ensure that the whole basin can be wrapped, and it will take about two hours in a warm place in winter.

4. When the flour is fermented, it will be very thin. At this time, you should add some flour. At this time, you should pay attention to not adding too much flour. If you add too much flour, the steamed bread will be hard and not soft. Knead more and then shape the steamed bread, so that the steamed bread tastes good.

5. After making steamed bread, let it stand for at least five minutes. When you see that the steamed bread begins to grow bigger, put it in the pot again, so that the steamed bread will be completely fermented and the flour will become particularly soft.

6. After the steamed bread is green, add water to the pot, and don't put the steamed bread in it after adding the water. Boil the water first, and then put the steamed bread. One more thing to remember, you must use drawer cloth, otherwise the steamed bread will become dead.

7. Do not open the lid before it is cooked.

Generally, after the water is boiled, put in the steamed bread, then cover the lid and steam for 2 minutes, and then steam for 1 minutes with low heat.

8. When you smell a strong noodle flavor, it will be about 3 minutes later. At this time, you should pick the steamed bread out of the pot. Also, you should pay attention to lifting the lid quickly, and don't let the steam on the lid flow onto the steamed bread. If it does, the steamed bread will definitely appear a series of "hills" and become hard and unpalatable.