Preparation: flour, yeast powder, sugar, warm water. Except sugar, the other three are indispensable. The purpose of adding sugar is to improve the speed of dough making. Sugar is optional if you don't mind waiting.

Pour 300 grams of flour into a dry basin, add 3 grams of yeast powder and appropriate amount of sugar to the bowl, and the amount of sugar is determined by yourself.

Add 150 to180g warm water to the bowl, stir with chopsticks until the yeast and sugar melt, and then wait for two minutes to fully activate the yeast. If you feel that the amount of water is relatively controlled, but you are afraid of the trouble of measurement, you can melt the sugar with warm water, pour the yeast directly into the flour, and stir with water until there is no dry flour. Beginners can do this, and the operation is convenient. The disadvantage is that the dough is much slower, because the yeast does not melt in advance, and it is still granular when it is directly stirred in the dough, so it cannot be fermented quickly.

Pour the yeast water into the flour, stir the dough and knead it into dough. After kneading the dough, knead it for as long as possible, not less than ten minutes, so that the yeast and flour can be fully blended.

The dough should not be too sticky or too hard. Pay attention to the amount of yeast water when pouring it into flour. If the dough is too sticky, it needs to be mixed with a lot of flour after fermentation, which leads to unsuccessful secondary fermentation and directly affects the success or failure of steamed bread. If it is too hard, the fermentation speed will slow down and the steamed bread will go bad.

After kneading, cover the basin with plastic wrap and knead it into dough in a sunny place. If it is rainy or the temperature is too low, you can add water to the steamer and turn off the fire, which is almost 30-40 degrees. Put the basin into a steamer to make dough.

After the dough is fermented to twice the size, dry flour is sprinkled on the chopping board, and the dough is taken out and kneaded repeatedly to become a very smooth and delicate dough, so that the steamed bread made is more delicious, soft and chewy.

Then knead the dough into long strips and cut out the agent with a knife. Don't bother, just shape the medicine, rectangular steamed bread. To make the round steamed bread smoother and more chewy, it is necessary to knead it repeatedly for a while, make it into long strips, and then cut it into rectangular pieces.

Put the steamer cloth in the steamer, put the rectangular steamed bread embryo in it, cover it and wake it up. When the embryo of steamed bread becomes larger obviously, steam steamed bread with high fire for 15 minutes, then turn off the fire and wait for 3 minutes, and the steamed bread is ready.