Ingredients: common flour 220, milk110g-0/40g, yeast 2g, sugar 5g-20g.

process

1, put the flour title into a mixing bowl, and put the sugar and yeast title into a bowl;

2. While pouring the milk, stir it into a flocculent shape with chopsticks;

3. Put sugar and yeast into a bowl, add a little milk, stir well, and then pour into the flour wadding;

4. Roughly press the dough into dough by hand, and then transfer it to the operation desk for kneading;

5. Rub your hands and wash clothes alternately, and watch the video notes in a specific way until they are smooth;

6. Put the smooth side of the dough on the bottom, roll it out with a rolling pin, and roll it into a rectangular thin sheet of about 0.5 cm, not too thin, so as not to affect the size of the subsequent steamed bread;

7. Then roll the dough into strips. Pay attention to roll tightly, leaving no gap;

8. Knead the rolled dough long until the left and right sizes are even;

9. Cut a knife from the middle with a knife, then cut into steamed bread slices with uniform size, put them on steamer paper, put them in the steamer, and add water to the steamer;

10, help fermentation in winter, heat the water in the steamer to warm water for 20 seconds with a big fire, then cover it and ferment for one hour to one and a half hours;

1 1. After fermentation, steam directly on high heat 15 minutes. When the time comes, turn off the fire and keep it stuffy for 5 minutes until the heat dissipates.