Step: 1: Add baking powder, white sugar and lard to common flour, slowly pour warm water, stir with chopsticks to form floccules, add white sugar to help fermentation, and add lard to flour. The steamed bread or bread made in this way is soft, white and delicious. If there is no lard, you can use edible oil instead. This is a recipe for making delicious bread.
2. Knead the dough with smooth surface repeatedly by hand and cover it with plastic wrap to wake it up. If you want to ferment in the refrigerator at low temperature overnight in summer, don't worry about sending it overnight.
3. Take out the fermented dough in the morning, sprinkle some flour on the panel and press the exhaust repeatedly.
4. Put 10g flour into a bowl, heat an appropriate amount of cooking oil and pour it into the flour, and the cake is ready. This step is the key to making bread soft and delicious.
5. The stuffing is cabbage and cooked beef with fine powder. Chop the cabbage one night in advance and marinate it with a spoonful of salt until the fine powder becomes soft. Chop the cooked beef the next morning, chop the fine powder, mix it together, and mix it with oyster sauce, sesame oil and pepper evenly.
6. Divide the air-dried dough into two parts, roll it thin, evenly spread the dots on it, then roll it up and roll it into a round cake.
7. Take a round cake, wrap it with stuffing like a steamed stuffed bun, seal it, and wrap it in turn.
8. Preheat the electric baking pan, brush it with a thin layer of cooking oil, put it into the wrapped pie, press the bottom cake slightly, and transfer it to the medium fire cake stall for about three or four minutes. You can open the lid and turn it over in the middle.
9. The bread just made is crisp outside and tender inside. The stuffing is so good that children and adults eat it with relish. A cup of soybean milk or milk is really a perfect breakfast. The pie made in this way will not harden even if it is cooled, and it will taste as soft as before.
Tip: 1, whether making steamed bread or bread, adding proper amount of sugar and lard can promote fermentation, and the pasta made is soft and white.