Ingredients: 500g flour, 3g yeast and 300g warm water.

Exercise:

1. Dissolve yeast in warm water, and pour in flour to make dough with moderate hardness.

2. Cover with plastic wrap and ferment to twice the size.

3. Squeeze out the air, add some flour and knead it evenly into a slightly hard dough.

4. Divide into 8 pieces with uniform size to form steamed bread.

5. Ferment in a warm and humid place for 20 minutes.

6. Put cold water on the pot and medium fire for 20 minutes. Turn off the fire and simmer for 2 minutes.

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How to steam a pot of delicious steamed bread?

There are three keys to making steamed bread: boiling, kneading and steaming.

Noodles: high temperature and fast fermentation. So it doesn't matter where warm water or cold water is fermented in summer. In winter, the temperature is low. Be sure to make noodles with warm water and put the noodles in a warm place, such as next to a heater. But when fermenting, you must keep the dough moist, for example, you can cover it with plastic wrap or wet drawer cloth. Fermentation must be sufficient, basically twice as large, and then when you press your finger into the dough, it won't rebound quickly. In this way, the first fermentation is completed.

Kneading: The temperature is high in summer and the fermentation is too fast. Therefore, once the dough is fermented and the air is exhausted, a proper amount of dry flour must be put in to prevent the dough from becoming sour due to excessive fermentation during kneading, shaping and secondary fermentation. Moreover, the dough for making steamed bread should be a little harder, and it should be kneaded repeatedly until bubbles appear in the dough. This will make the steamed bread chewy, and then it can be cut into pieces and shaped. The formed steamed bread should be placed in a warm and humid place for secondary fermentation. This process takes about 20 minutes in summer and 30-40 minutes in winter. A good steamed bread preparation will obviously be lighter when held than before fermentation.

Steam: put cold water on the pot and steam on medium heat. It turns out that all steamed buns are boiled water and fire. But later, it was found that cold water and medium fire on the pot could make the unfermented yeast fully ferment in the process of slow heating and make the steamed bread bigger. Moreover, in the steaming process, in order to prevent the water on the edge of the steamer cover from falling on the steamed bread, a towel can be placed around the steamer. Turn off the fire after steaming at the specified time, and don't rush out of the pot. Just stay stuffy for another 2-5 minutes.