Ingredients: 200 grams of brown wheat flour (if not, you can use medium gluten flour, also called ordinary flour), 2 grams of water 105, and yeast.
First, mix all the required ingredients together and put them into the noodle jar, as shown in the figure.
2. Stir it into dough by hand, cover it with plastic wrap and ferment at room temperature.
Third, ferment it to about twice the size of the original dough, poke a hole with your finger, and the hole will not shrink and will not collapse, as shown in the figure, indicating that fermentation is ok.
Fourth, vent the fermented dough and divide it into dosage forms of your own size.
5. Take a sliced medicine, flatten it, brush a layer of edible oil on the surface, and cut it into the shape shown in the following figure with a knife.
Six, stack two equal large pieces up and down, and then stack four equal small pieces on top in turn, as shown in the figure.
7. Take a chopstick or a long bamboo stick and press it down from the middle, as shown in the figure.
8. Fold the pressed dough downward from the sharp corner at the top, as shown in the figure.
Nine, then continue to use chopsticks or bamboo sticks on its surface, with the middle as the center point, and press it down on both sides, as shown in the figure.
10. Finally, roll up the longer parts on both sides to the place where it is pressed.
11. Put it in a steamer with cold water prepared in advance, wake it for 10 minute, cover the lid and bring it to a boil with high fire, then turn it to medium heat 12 minute, and finally turn off the fire and stew for 5 minutes before opening the lid.
Twelve, steamed and loaded, ready to eat, very soft.
Precautions:
1, fermentation mainly depends on the state, not the time, the temperature in each place will be different, so pay attention to the fermentation state of dough.
2, the steaming time is flexible according to the size you do. After steaming, don't rush to open the lid, let it simmer for four or five minutes before opening it, so as not to collapse.