1, the yeast is melted with warm water, stirred without dry powder particles, and then slowly added to the flour in stages. Knead into a smooth dough with smooth surface and smooth hands. You can scrape the sticky surface at the edge of the basin with chopsticks, so that the basin can be polished faster. Then cover with plastic wrap for fermentation.
2, fermentation depends on the fermentation state, the volume is 1.5-2 times as large, and you can clearly see the rich honeycomb tissue when you tear it open, which means that the dough has been fermented almost.
3. Then, take out the dough. This step takes a little effort. After all, delicious steamed bread didn't fall from the sky. We must knead the dough hard to exhaust, and to what extent, there are no air holes in it, which means that it is ready to knead the steamed bread, so that the steamed bread will be smooth and chewy.
4, and then divided into small doses of similar size, I didn't weigh them, they all came by feeling. If the family doesn't eat much, it is recommended to make them smaller.
5, and then knead into a round steamed bun with both hands. Cover with plastic wrap for secondary fermentation. The second fermentation is good, but also depends on the state. Oh, the volume is obviously expanded and the hand feels light. You can put cold water on the pot and steam it on a small fire.
6, if you are not sure how long it will take to cook, then when you smoke from the lid, calculate that it will be cooked in about 20 minutes. If you learn to make white steamed bread, then the following pattern steamed bread is a cinch, and you can play with it.
Tips
If the dough is fermented too much, add a proper amount of edible alkali to neutralize it, so that the steamed bread will not be sour, but if the alkali flour is put too much, the steamed bread will turn yellow.