Steamed bread is a staple food that many people like. Some people like to chew slowly, while others like soft steamed bread. Now let me share the practice of soft steamed bread:

material preparation

500g of flour, 5g of yeast, two teaspoons of sugar, and appropriate amount of warm water (milk is also acceptable).

The first part, knead the dough first.

First, melt the yeast with warm water, then pour the yeast water into the flour and add two teaspoons of white sugar to promote fermentation. Those who like to eat sweet steamed bread can add more. Then pour warm water, stir while pouring, and knead until there is no dry powder.

If you want to soften your head slowly, you need to add more water to soften the dough.

At first, it will stick to your hand. After kneading, let it stand for five or six minutes, and then knead it.

Wake up

Steamed bread is soft, so it is very important to sober up. Cover the kneaded dough with plastic wrap and put it in a warm place, and ferment until it is twice as big. Generally, the temperature is around 35 degrees. In winter, you can boil a pot of hot water and put the dough on the hot water for fermentation.

Wake up the dough is like this, there is a clear honeycomb inside:

Exhaust+second wake-up

Take it out and rub it when you wake up, and it will be almost as big as before you wake up. If you stick your hands, you can add some dry flour, so don't worry about being too soft.

Then divide the dough into small dough of equal size and knead it into the shape of steamed bread from the outside to the inside.

After the steamed bread is formed, don't rush to steam it. Put it in a steamer, cover it, and wake it up for 20 minutes. This is also an important step for steamed bread to soften.

Zhengqi mantou

After 20 minutes, steam the pot with cold water, wait for the pot to steam for 20 minutes, and then turn off the fire.

After turning off the fire, don't open the lid immediately, and keep it stuffy for another five minutes, so that the steamed bread won't retract for a while. This is the last step in the success of steamed bread.

Then, boil, steamed bread is ready, super soft:

Summary: Steamed bread should be soft and dough soft.

Exhaust+one wake+two wake+five stuffy, are all essential.