Step 1: Prepare a large bowl without water and oil, add 500 grams of flour, 5 grams of yeast, 5 grams of white sugar and 255 grams of normal temperature water, and stir while adding until there is no flour.
Step 2: Knead the dough. If it is inconvenient to knead in a bowl, move it to the chopping board and knead it into smooth dough like clothes.
Step 3: put it back in the big bowl, cover it and sober up until the volume is obviously larger and there are rich honeycomb structures.
Step 4: Take out the dough, knead it evenly and exhaust it for 5 minutes. Rub long strips and find pills of the same size.
Step 5: Knead each dose 100 times, with the left hand folded and the right hand rubbed until smooth and delicate, and then rubbed round and slightly higher.
Step 6: Wet the cage cloth, put the dough kneading agent in the space, and wake it up for the second time until the volume becomes obviously larger.
Step 7: steam for 20 minutes and stew for 3 minutes after SAIC.
Put forward the key points:
1, use clean water for flour mixing, normal temperature water for high temperature and 30℃ warm water for low temperature.
2, wake up for the first time, poke the hole with your finger without retracting, it is fermented.
3. When kneading ingredients, cover other ingredients with plastic wrap to prevent them from being blown dry by the wind. Knead each ingredient fully, kneading 100 times to make steamed bread smooth as smooth muscle. If you touch your hand when rubbing, add some dry flour.
4. When the dose is round, it will be slightly higher, because it will collapse when it wakes up for the second time. If it is higher, the steamed bread will not collapse.
5. The time for steaming steamed bread can be adjusted appropriately. If it is small, steam for a few minutes less, and if it is big, steam for a few minutes more.