A: 500 grams of high-gluten flour, 260 grams of clear water, 5 grams of yeast and 20 grams of sugar.

B: 50g of high-gluten flour (added after fermentation).

Exercise:

1. Put all the ingredients A into the bread maker, start the dough button and stir the dough for 20 minutes.

2. Stop the machine after the dough is formed and let the dough stand for 5- 10 minutes.

3. Start the dough button again, and the bread machine will work 1 hour for 30 minutes. Don't touch it after stopping the machine, let the dough ferment to twice its original size. In this step, the covered toaster works.

4. Open it by hand, and you can see the hive inside, which is the state of fermentation.

5. Add two spoonfuls of dry flour, about 50 grams, continue to start the dough button and knead the dough for 20 minutes, so that the dry flour can be completely integrated into the dough.

6. Knead the dough into a smooth dough again. After stopping the machine, let the dough wake up for a while, and take it out for setting in about 10 minutes.

7. Weigh the dough, divide it into several small portions, and knead it repeatedly by hand to drain the bubbles in the dough.

8. Knead the dough evenly, then round it, then put it in the oven for fermentation twice, turn on the fermentation function of the oven, turn it off when the temperature rises to 40 degrees, and then let the dough stay in it slowly 1 hour.

9. Put the steamed bread blank into a steamer filled with cold water. After the fire gives off heat, change to medium fire, steam for 15 minutes, then turn off the fire, wait for 3-4 minutes, open the lid, take out the steamed bread, spread the gap, and let it cool.