Flour1500g

Yeast 5g

Methods/steps

5g of yeast powder, poured into a bowl of warm water, and stirred until completely dissolved. The water temperature should be controlled at 30-35 degrees. Try to feel warm and the water is not too hot. The water temperature is too high and too low to use.

Pour the flour into the fermented yeast and stir until it snows.

Add water and knead into a dough with moderate hardness, cover it with a wet cloth and put it in a warm place for fermentation. The fermentation time varies from 2 to 4 hours at different indoor temperatures. If the house is warm in winter, it can be fermented on the ground and will be ready soon.

When the dough is fermented to twice its original size, a large honeycomb will be fermented by hand.

Divide the fermented flour into two groups, add the flour to the chopping board and knead until the bubbles disappear completely and the skin is smooth. Knead into long strips, cut into medicines with uniform size, and knead into the shape of steamed bread.

The kneaded steamed bread is awakened for about 15 minutes, and cold water is put into the pot and steamed for 35 minutes, and the fire is turned off and left standing for no more than 3 minutes. Then, cook steamed bread with hot water.

Matters needing attention

Step 6: Wake the steamed bread for about 15 minutes, which is the key to steaming out the white smooth steamed bread.