Ingredients: 500 grams of flour (I use it for both high and low grades), 3-4 grams of yeast powder in summer (5-6 grams in winter), 30-40 grams of sugar (if you like sweetness, you can increase it or decrease it), and 250-260 grams of milk or clear water (flour has different water absorption).

1, dig a hole in the middle of the flour and mix the white sugar, yeast powder and milk (or water) into a ball.

2. Knead into a smooth dough, then cover it with a cloth or a pot cover and let it stand for about 10-20 minutes.

3. After the time is up, cut the dough to check, and you can see that there are basically no pores.

4. Divide the dough into the desired size, and then knead the small dough until it is smooth and delicate.

5. After all kneading, each small dose is spaced apart, waiting for the dough to become bigger, and the kneaded dough is stirred for 30-40 minutes.

6. Finally, steam the steamed bread directly with boiling water for 10 minute and stew it for one minute.

7, remember: the dough can not be fermented for too long, and the dough will be sour.