Flowering steamed bread, the shape of steamed bread can blossom because Ji Zi's mouth is intentionally upward when Kiko is shaped, which is artificially shaped. The non-flowering steamed bread is Ji Zi's face-down shape. Steamed steamed bread is exactly the same, but the operation is different in Lamian Noodles and Ji Zi. The method of flowering steamed bread is as follows.

Ingredients: 370g of flour, 30g of sugar, 2g of alkaline flour and 3g of yeast.

1, 150g warm water and 3g yeast are melted to make yeast water.

2300 grams of flour, 30 grams of sugar, 2 grams of alkaline noodles, stir well.

3. Pour in yeast water, stir the dough, knead it into dough, and wake it for 40-60 minutes. The volume of dough has increased to more than 2 times, and the dough is full of big bubbles.

4. Add 70g of dry flour to the dough, stir the dough again, discharge all bubbles, knead it into smooth dough, shape it into long strips, and start to pull the Ji Zi. (The size of noodle Ji Zi is arbitrary, and it is best to pull it according to the weight of disposable food. )

5. Take out the pot, steam in cold water, fire and steam for 20 minutes after SAIC.

6, after steaming, even if it is successful.

7, out of the pot, set the plate.