Ingredients: 550g flour, 290g warm water at 36 degrees, 6.5g baking powder, 0.7g baking soda and 8g sugar.

1. First, put a spoonful of sugar into 290 g of 36-degree warm water, stir and dissolve it, then add baking powder, and let it stand for about 10 minute until a thick layer of foam appears on the water surface, like cappuccino, indicating that the yeast has been fully activated.

2. Add the activated water into the flour several times, stirring while adding it until the flour is flocculent and there is no dry flour. The water absorption of each flour is slightly different, and the water amount can be adjusted appropriately.

3. Knead into a smooth dough with moderate hardness.

4. Cover the lid and wake up at room temperature. The temperature rises rapidly, about half an hour. When the temperature is low, it will slow down, an hour or even longer. If you want to accurately control the time of waking up, you can sit this basin in a warm water basin with a temperature of 36 degrees and wake up in a water bath, which usually takes half an hour.

5, good dough, poke a hole.

6. Sprinkle a proper amount of dry flour on the chopping board and pour the dough in the basin on the chopping board. The interior of the dough is covered with dense honeycomb pores, which is very fluffy. Smell it at this moment, there is a sour taste.

7. Pinch a pinch of baking soda (0.7 g) with your forefinger and thumb, put it on the chopping board, knead it evenly into dough, and neutralize the sour taste produced by dough fermentation. Don't put too much baking soda, it will turn yellow.

8. In the process of kneading dough, you can cut open the pores inside the dough. If it is still big, it means that it has not been kneaded well. Keep kneading. Knead for a while, cut the dough to vent, and then continue to knead until there are no air holes after cutting.

9. This blowhole is already very small and almost the same. Knead for a while before cutting. There are no pores.

10. Divide the kneaded dough into 12 portions, knead air from each portion, and knead into round steamed bread. Pay attention to the tight seal, otherwise the air will enter the steamed buns during steaming, the surface of the steamed buns will not be smooth and round, and the surface of the moon will be uneven.

1 1. Put cold water in the pot, brush a thin layer of salad oil on the steaming curtain, put steamed bread on it, leave a gap, and let it stand for about 10-20 minutes, waiting for the second fermentation. If the room temperature is lower, the second delivery time may be longer, depending on how long it takes.

The steamed bread in place will grow a circle, and when you hold it in your hand, you will feel that it will swell and become lighter. At this time, cover the lid and start steaming over medium heat. When the steam comes out, start counting. Turn off the heat after steaming 15 minutes. Can't cook immediately. Steamed bread will shrink suddenly when it is cold. You should be stuffy for another 5 minutes and cool down slowly.

12, out of the pot after boring.