When making steamed bread, flour is weighed first, and the dosage of various materials is calculated according to the formula. Steamed bread baking powder is weighed according to the proportion of 2%, and yeast is weighed according to the proportion of 1%. Mix steamed bread baking powder and flour properly, add yeast, water and flour to make dough with smooth surface, and the dough is still fermented 1 hour.

First, mix noodles.

1, yeast: 5g, easy to use. The amount of yeast is relative, not absolute, depending on the temperature and speed of dough environment. Dissolve the acid mother in warm water before use and let it stand for 5 minutes; If the environment is cool or you want to grow faster, you can add more yeast, and 5 grams per 500 grams of flour at room temperature is enough.

2, water quantity: the question of how much water is used for flour, in fact, this can be put in several times, it is best to ferment with warm water faster. Steamed bread noodles should be mixed hard. Normal is 500 grams of flour and 250 grams of water. The noodles of meat buns are a little bit more Microsoft, which is easy to seal after being stuffed; It was not easy to knead dough at first. You can knead the dough, cover it and let it stand for 10 minute, and then knead it after the water and flour are fully mixed. It's easy to knead into smooth dough!

Second, the hair surface.

1. Primary fermentation: Put the kneaded dough into a basin, cover it with plastic wrap and conduct primary fermentation. Dough is easy to ferment in hot weather. Usually it can be fermented to twice the size of the original dough.

2. Forming: Pour the dough on the panel, knead it for a while, and let out more air inside. After the dough is cut, the smaller and more uniform the holes in the section, the smoother the steamed bread and the smoother the surface of the steamed bread. The same is true of steamed buns. Then, you can make steamed bread or steamed buns and put them in a steamer.

3. Secondary fermentation: It is best to conduct secondary fermentation before steaming, and let the blank stand in the steamer for about 20 -30 minutes. It is recommended not to ignore this step. Steamed steamed bread or steamed bread after secondary fermentation will definitely be better than that without this step. The weather is hot, and the steamer is filled with cold water, because high temperature is easy to ferment; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.