The practice of steamed bread:

Materials:? Yeast 3g, sugar 30g, warm water 100g, flour 200g.

1 and warm water 100g are poured into a basin, and yeast is added. ? Stir and dissolve, then let stand for ten minutes.

2. Add 200g of flour and 30g of white sugar. Appropriate white sugar can help yeast to ferment. Stir the flour in one direction with chopsticks, so that the flour and water can be evenly blended, and finally it can be flocculent.

3. Knead the flocculent dough a little by hand. The direction of kneading is to take the dough forward with the force behind the palm of your hand, and repeatedly knead it to make the dough more elastic.

4. Knead until the dough becomes soft and smooth. Put the dough in a sealed container for fermentation.

5. After the steamed bread expands twice as big, it is basically made. Just poke the steamed bread without rebounding.

6. Take out the dough, re-knead the air, knead the dough, press it into a slightly flat rectangular dough, and sprinkle with a little flour.

7. Knead the dough into long strips, break it into small round balls, and make it into the shape of steamed bread.

8. Put the steamed bread in the steamer for the second fermentation, put the steamer paper on the steamer drawer, put the steamed bread on it, and separate each steamed bread to keep a sufficient distance. Cover the lid and wait for the steamed bread to be slightly larger than before fermentation.

9. The fire begins to steam. After the water is boiled, keep it on medium heat, steam for fifteen minutes, turn off the fire, simmer for five minutes, and then uncover it. Take out the steamed bread and you can eat it.