Materials Yeast 1 teaspoon (5g), 50ml of warm water, 200g of flour, and about 150ml of dough. Practice: 1) Pour the yeast into warm water, stir well and let it stand for 5min. 2) Put the flour in a large bowl, slowly pour the yeast water in several times, while pouring the water, stirring with chopsticks until you see that the flour begins to form a block. 3) Knead repeatedly by hand at this time. When the flour is kneaded into dough, cover the big bowl tightly with a wet cloth or plastic wrap, put it in a warm place, and let it stand for about 1 hour (it takes about 2 hours in winter, and if it is placed at the heating edge, it is 1 hour). 4) When the dough swells to twice the size and the inside is full of bubbles and honeycomb tissue, the dough is finished. 5) If you want to steam a good steamed bread, you'd better continue to knead the dough by hand at this time to squeeze out the air inside, and then cover it with plastic wrap or wet cloth, and then use it for steamed bread, steamed buns, dough cakes, bean bags, etc. after the dough expands again.

Super practice? 1? 7 wordy:

* * The water for melting yeast powder must be warm water, and the water temperature is not hot. Adjust the temperature before putting yeast. If the water temperature is too high, the yeast will be scalded to death, and if the temperature is too low, the yeast can't be activated, and the purpose of fermentation can't be achieved. Similarly, the yeast water can't be heated in the microwave oven.

* * Dough should be placed in a warm and humid place, and it can be placed around the heating in winter, but to avoid direct sunlight, be sure to add a cover to prevent the dough from drying and cracking.

* * In general, the ratio of flour to yeast is: 200 grams of flour and 5 grams of yeast powder.

* * I usually like to use angel, a yeast brand, to pack baking powder in small paper bags, which is easier to use than plastic bags. It's just my personal preference.

The practice of steamed bread

Raw materials:

Fermented dough 400g, steamer, gauze.

Practice:

1) Spread dry flour on the panel and smooth it, take out the fermented dough and rub it hard until the dough surface is smooth.

2) Take a proper amount of flour, knead it into long strips, and cut it into pieces the size of table tennis, that is, put the medicine.

3) shape the cut seeds by hand, and put them on dry flour to ferment again 10 minute;

4) Add cold water to the steamer (the height is about 1/5 of that of the steamer), squeeze the gauze after passing through the water, spread it on the steamer, and put the steamed bread into the raw embryo.

5) Boil the water with a big fire, and when you see steam coming out of the pot, steam it on medium fire for 8 minutes (if the pot is big or there are many steamed buns, extend the time appropriately).

6) Turn off the fire after the steamed bread is ripe. Don't open the lid immediately. Let it stand for five minutes before taking it out of the pot. In this case, the steamed bread will not retract.

Super? 1? 7 wordy:

* * The dough embryo needed for steamed bread is fermented, also called "live flour". When cooked, this kind of noodle tastes very soft, chews with elasticity, and its internal structure is fluffy. This kind of noodles is also suitable for making dough cakes, buns, bean bags, etc., and we will introduce them one by one later.

* * There are three keys to steaming steamed bread: be sure to put it in cold water, keep it on medium heat after boiling, and cover it after turning off the heat.

Material flour, yeast powder

Practice 1. Put a small amount of warm water in the basin and pour in yeast (1Kg flour 10g yeast).

2. After the yeast is dissolved, add flour, add water and mix until the surface is smooth, seal the upper basin with plastic wrap and leave it at room temperature.

3. When the dough is about twice the original size, put it on the panel and knead it to make steamed bread.

4. Leave the steamed bread for 30min, then steam it for 25-30min (fist-sized steamed bread, longer time) in the steamer with boiled hot water below, and the delicious steamed bread is out of the pot!

Tip: 1. Warm water and noodles will make the noodles faster.

2. After the steamed bread is done, you must put it in the pot for half an hour before steaming, so that the steamed bread will be good and elastic!

3. Judge whether the steamed bread is cooked or not: open the pot cover and gently press the steamed bread with your fingers. If it can bounce, it will be cooked. If it cannot bounce, it needs to be steamed for a while. But don't lift the pot often, it feels almost cooked, and then lift the pot to see.

4. It's best not to use microwave to heat steamed bread. It's as delicious as just cooked with a steamer. If you have to use microwave, rinse the steamed bread with water first and then reheat it, so as not to lose water seriously.