2. Stir the prepared Angie with warm water (above 20 degrees) and pour it into the prepared flour. If the water is insufficient, you can continue to add warm water to the flour, stir the dough until it doesn't stick to your hands, put it in a pot and cover it for fermentation for 20 minutes. 3. After fermenting for 20 minutes, add dry flour to the fermented dough again, continue to stir until the dough surface is smooth and not sticky, and then put it in the pot to cover the fermentation. I add flour twice at a time and ferment it three times. 4. Divide the dough fermented for the last time into batter with the same size and put it in a steamer. Be sure to note that the water in the steamer is cold water, and the batter should be raised in the steamer 15 minutes before steaming the steamed bread. Steam it with low heat first.

Boil the water in the steamer. After boiling, steam on medium fire for 10 minute, and then steam on high fire for 10 minute. Don't hurry to get the steamed bread after steaming it. You can take it out in five minutes. Steamed steamed bread will look ugly and taste bad when picked up immediately.

Two. .

1. Dissolve yeast in warm water and stir well. Pour the yeast powder into the flour and stir it into cotton slices with chopsticks.

2

2. Knead the dough until it is smooth by hand, put the dough in a container, cover it, and ferment it in a warm place to double its size. The length of time depends on the ambient temperature;

three

3. The inside of the dough is a uniform honeycomb. Sprinkle a little fine flour on the chopping board, knead the dough repeatedly until the surface of the dough is smooth, shape the dough into a column, and cut it into the same size with a knife.

four

4. Coat the steamer with oil, put the cut steamed bread blank into the steamer, leave a distance in the steamer, ferment for about 20 minutes, steam on high fire for 15 minutes, turn off the fire and stew for 5 minutes, and then open the lid.