Exercise:
Mix flour and sugar, pour dry yeast into lukewarm water, stir gently and evenly, and then pour into flour. Then use chopsticks to turn the flour into ears of wheat; Add milk while stirring until there is no dry flour in the basin, then take off chopsticks and knead the dough with your hands until the dough is smooth and not sticky, and there is no flour on the basin and hands.
Cover the kneaded dough with a wet cloth or a wet towel and put it in a warm place to ferment for about 1 hour. It needs to be placed around the heating in winter, otherwise the time will be increased by half an hour, reaching 1 hour. The fermented dough is twice as big as the original volume and full of bubbles.
Knead the fermented dough again until the volume is reduced, and the internal air is squeezed out and kneaded into strips. Cut the kneaded noodles into pieces of appropriate size. If you like round steamed bread, you need to round the dough.
Pour 1 l water into the steamer, put it on the steamer, put the cut steamed bread agent on a piece of baking paper, put it in the steamer, cover it and wake it for 20-30 minutes.
After waking up, steam on high fire for about 10 minutes until the water boils, and then steam on low fire for 15 minutes. Cover the edge of the lid with a towel when steaming to prevent steam from leaking out; Don't close the lid immediately after steaming. Close the lid for 5 minutes before opening it.
Take out the steamed bread, cool it, put it in a fresh-keeping bag and put it in the refrigerator for preservation.
Suggestion:
1, don't scald the dough with warm water and milk, preferably below 35 degrees.
2, the fermentation time can not be too long, otherwise the dough is easy to sour, and finally the sour steamed bread.
3, steamed bread water must be cold water into the pot, and it must be awakened before firing.
Don't open the lid immediately after steaming, otherwise it will retract.