Ordinary flour 700g+230g

Yogurt 200ml

6 grams of yeast

water

How to make big steamed bread with choking noodles in Shandong?

1. Yogurt +700g ordinary flour +260g water and mandibular surface.

Ferment for about 3 hours until the dough is twice as big.

2. Knead as much flour as possible into dough, and expel air bubbles from the dough when kneading. I kneaded in about 230 grams of flour.

3. Divide into 6 doughs, knead one dough first, and put the other doughs in a covered basin to keep them moist. Knead each dough for about 30 times, and after kneading for 6 times. Rub it again.

4. After molding, put it in a steamer for secondary fermentation 15-20 minutes, turn to medium heat 15 minutes, turn off the fire for 3 minutes and take it out.