1

Dry yeast is boiled with warm water.

end

Matters needing attention

2

Add sugar, egg liquid and cooking oil. Add warm water and stir well.

three

Pour the flour into a basin, pour a small amount of mixed yeast liquid into the flour, knead it well, then pour it in and knead it well. If the yeast liquid is not enough, warm water can be added until the dough is smooth and uniform, as shown in the figure.

In summer, the dough will ferment twice as big if it is left for two hours. In winter, you can put the basin in warm water and sit in the pot. This will make the fermentation faster. It will take 5-6 hours. The characteristics of good fermentation are that the volume is twice as large as before and the surface is obviously porous.

four

Take out the dough, put it on the chopping board, and continue kneading until there are no air holes in the dough and the surface is smooth. Then put 1 hour.

Method/Step 2

1

Then knead it a few times and divide it into small dough or the shape you want. Put the interlining into the steamer, and put it into the steamed bread after the water in the steamer boils. Steamed bread must be separated, and there should be a gap between them, so as not to pile up with each other after the dough expands. After steaming for 20 minutes, the sweet taste will slowly float in, and it will be cooked at this time.

Matters needing attention

Pay attention to the proportion of ingredients

After fermentation, bubbles must be kneaded out. Pay attention to the fermentation state. Fermentation.