Materials:

1 cup flour;

2 teaspoons of active dry yeast;

Appropriate amount of salt and vegetable oil;

Exercise:

1. Choose a bowl with a proper size, apply oil to the surface, add a proper amount of warm water (the water temperature is about 33 degrees Celsius, not too hot to the touch), add dry yeast and salt, then pour in flour and vegetable oil to make a thick batter, and stir thoroughly. The degree of batter thickening is not strict, but it depends on personal taste;

2. Add a little water to the steamer and heat it to about 40 degrees Celsius (whichever is warmer). Put the bowl into the water to keep the batter temperature, and cover it for about 30 minutes.

3. When the dough is 2-3 times the original volume, steam the dough with high fire.

Remarks:

Because it is a rapid fermentation method, we should pay attention to controlling the time of dough mixing and not let the dough smell of wine. In addition, if you put more yeast, the dough will rise quickly, and vice versa, but it is not that the more yeast you put, the better. If you put too much yeast, the dough will ferment easily.

Features:

It tastes like steamed bread and bread. If the water temperature and yeast are properly matched, it can be made in 1 hour at the earliest.