Ordinary flour 400g, milk 240g, baking powder 5g, sugar 15g.
working methods
1. Pour sugar and baking powder into warm milk, stir and mix, then let stand for about 5 minutes, put the flour into a basin, gradually add warm milk and baking powder, and stir the flour until it is flocculent.
2. Knead the dough, put the kneaded dough into a basin, cover it with a wet cloth or plastic wrap, and put it in a warm place for fermentation.
3. After about 1 hour, the dough doubles. Grab a piece of dough with your hands, and the internal tissue is honeycomb-shaped, and the proofing is completed.
4. Knead the dough on the chopping board for about ten minutes until it is smooth, and try to make the dough bubble-free.
5. Knead the dough into a cylinder, cut it into small pieces with a knife, put it into a circle, put it in a steamer, cover it, and wake it up again for 20 minutes. This step is very important. Steamed steamed bread after secondary fermentation is softer; If you don't like the round shape, you can arrange the cut pieces slightly and make them into square knives to cut steamed bread. )
6. Steam in cold water 15 minutes. Turn off the fire when the time is up, but don't open the lid at once. Steam for a few minutes before opening the lid.