The correct way to eat wheat bran is as follows:

1. A plate contains 800g of high gluten flour. 150g of fine wheat bran. Small bowl with Angie's yeast powder 6g. add a spoonful of sugar. Melt in warm water and leave to stand for five minutes.

2. Pour the yeast water slowly into the flour. The total amount of water is 430g, the water absorption of the flour is different, it is best to add in stages, do not add all at once, according to the water absorption of the flour and then add discretion. Stir into small flakes. Put on the panel and knead evenly, into a smooth dough, do steamed bread dough and slightly harder, better molding.

3, enlarge the pot and cover, fermentation. Foster to double the size, time according to room temperature, winter will be slower, summer one and a half hours or so. Use your hand to poke a hole in the center of the dough, if it doesn't bounce back it's done.

4, hairy dough to the panel kneading exhaust in place, the dough will be cut after the break surface holes the smaller and more uniform the better, so that the kneaded buns billet the smoother, steamed buns out of the surface is also smoother.

5, knead the long strip. Cut the dough into equal sized pieces, I made it bigger, about 107g per piece of dough. Sprinkle a bit of dry flour on the surface and knead the dough evenly.

6. Shape and knead the remaining dough in turn. The first step is to steam the dough in cold water for eighteen minutes. Turn off the heat and simmer for five minutes before opening the lid, otherwise, the sudden cold will make the buns retract and produce unsightly hard surface spots on the surface of the buns.