Production method:

Ingredients: low-gluten flour.

Accessories: yeast powder, water.

Seasoning: sugar, corn oil.

1. Some warm boiled water activates the yeast first. Add a proper amount of sugar to the flour, then pour in yeast water and the rest warm water, knead into three colors (face light, hand light and plate light), put the dough in a plate, and ferment twice as much (the weather today is about one hour).

2. The fermented dough is honeycomb, then take out the dough, spread a little flour on the countertop, and add dry flour several times while kneading until the dough absorbs all the dry flour and becomes smooth again, and the cut dough has no air holes.

3. Finally, divide the dough into two parts, one part is kneaded into small round dough, the other part is kneaded into long strips, and evenly cut into small rectangles. If you only make one shape, you can ignore this practice and directly use dough to shape the shape you want.

4. Put the shaped steamed buns into the steamer one by one, and finally wake them 15-20 minutes. Both hot water and cold water can be used to steam steamed bread. The key is to see the growth of the last green embryo. If you think the green embryo should wake up, but it is not big enough or not enough, steam it with cold water, and let the green embryo make up for the final shape by slowly raising the temperature in the pot. The whole process of cold water on the pot is about 15 minutes.