Ingredients: flour, Angel dry yeast.

Exercise:

1. Pour Angel's dry yeast into warm water (no more than 35 degrees), stir it evenly, and let it stand for 5 minutes (soft sugar can be added for fermentation).

2. Slowly pour the yeast water into the flour and stir it into cotton wool with chopsticks.

3. Knead the dough into dough with flour, then move it to the panel and knead it hard until the dough is smoother and more delicate.

4. Cover the kneaded dough with plastic wrap and put it in a warm place for fermentation, and send it to the original dough. It is about 2.5 times its size, and it is covered with 100 obvious beehives.

5. Knead the dough repeatedly, extrude and exhaust, and divide it into equal-sized agents to form steamed bread embryos.

6. Knead the steamed bread embryo into a circle, wake it for 20-30 minutes, then the steamed bread becomes bigger and put it in a steamer.

7. Put the boiling water into the fire, turn the fire down and start timing. /kloc-Turn off the fire in 0/5 minutes, and simmer for 5 minutes after turning off the fire.

8. Steamed buns are smooth and full.

Extended data:

First, the choice of flour

Flour is mainly divided into high gluten flour, medium gluten flour and low gluten flour. Among them, high-gluten flour and low-gluten flour are generally used to make bread and cakes, and medium-gluten flour is suitable for making steamed bread. The bulk flour that is generally not marked in supermarkets is medium gluten flour, which can be used to make Chinese cakes.

Second, the hair surface.

Yeast powder fermentation: this is more convenient and suitable for novices. Generally, 500g of flour and 5g of yeast powder are enough. The yeast powder is melted with warm water first, and then added to the flour.

Third, mix noodles

The ratio of flour to water is also critical. Generally, knead the dough with warm water for about 30 or 40 degrees. The water temperature can be higher in winter, because the optimum temperature of dough is around 30 degrees. The ratio of flour to water is generally 2: 1. Different flours have different water absorption capacity, which can also be adjusted according to the hardness of dough. You can add a little lard to the dough, and the steamed bread will be whiter and more fragrant. Adding some sugar to dough in winter can promote the rapid fermentation of dough.

Fourth, wake up.

The kneaded dough must be covered with a wet cloth 1 hour or so, and the dough will have uniform honeycomb eyes the size of sesame seeds, and the dough will be ready. If the dough does not rise, you can dig a small hole in the middle of the dough, pour in 1 or 2 small cups of white wine, and let it stand for 10 minutes, and the dough will rise.