1. The first step is to melt the yeast powder in warm water of 30 degrees.
2. Pour the yeast water into the flour and stir well, then add baking soda and white sugar, stir well with chopsticks, then add 30-degree warm water into the flour several times, stir while pouring, and knead into a smooth and white dough.
3. Wrap the dough in plastic wrap and put it in a warm place, preferably around 30 degrees. In the north, you can ferment it on a radiator. If you can boil a little hot water in the south and put it in a pot for fermentation, the temperature will be about 30 degrees for 40 minutes. There are many small hives in the cooked noodles.
4. After the dough is done, take it out, knead it into long strips, and cut out the dough with uniform size. The size of the dough can be cut according to the size of the pot and personal preference. After all the dough is cut, take each small dough and knead it repeatedly. After the dough is very smooth and there are no bumps at all, it is finally kneaded into a round steamed bun embryo.
5. Put the raw steamed bread embryo on the steamer, and lay a layer of wet cage cloth under it. Don't steam directly in the pot at this time. You need to cover the seal to wake up to twice the original size. This is a secondary fermentation process, and this step cannot be omitted. Steamed steamed bread must be fermented twice. After fermentation, the volume of steamed bread will increase obviously and the weight will be much lighter than before.
6. After the second wake-up is in place, start steaming in the pot, and add more cold water in the pot, so that the steam is big and the buns are in place. Pay attention to the process of steaming steamed bread with cold water, not boiling water. This is the process of slowly heating after cold water enters the pot, that is, the process of continuous awakening of steamed bread. The steamed bread made in this way is softer. First bring the boiling water to a high fire, then turn to medium heat to keep the steam out of the pot for 20 minutes.
After 7.20 minutes, the steamed bread is cooked, so you can turn off the fire, but don't lift the lid, continue steaming for five minutes, and then lift the lid. The purpose of this step is to prevent the steamed bread from shrinking quickly when it is cold, and let it steam for five minutes, so that the steamed bread will not shrink after opening the lid.