Water is particular: use cold water or warm water in summer (it is ok to feel a little hot); Use hot water in winter, don't burn it, or it will burn to death. And after reconciliation, put it in a hot place. In the north, just put it on a hot kang or next to a heater.
2。 Check whether it is good or not: after a period of time, you will find that when you open the dough with your fingers, there are even honeycomb holes, and no sour taste is the best state.
If it is sour after being opened carelessly, it can be treated with a small amount of alkaline flour in the process of kneading dough in the third step, which can greatly reduce this sour taste and the effect is quite good.
3。 Kneading: Knead the dough vigorously until the dough surface looks smooth and feels delicate. Then it can be made into square, conical or other shapes of steamed bread.
4。 Steaming: This step is crucial and has something to do with seasonality. In winter, you need to preheat water. When the water is about to boil, put the formed steamed bread into a steamer with a cloth drawer. Never start a fire at once. There must be a ceasefire. Preheat steamed bread with hot water steam once. Finally, you can find water vapor on the surface of every steamed bread (my mother calls it "sweating", hehe. . . ) At this time, keep up the momentum and steam steamed buns on fire. After a few minutes, cease fire.
5。 Out of the pot: This is the last step. As the saying goes, "You can't eat hot tofu if you are impatient." At this time, you must endure the last bit of temper, and then open the lid when the steam is all gone, hehe. . . I believe what you see at this time is a pot of fat and steaming My Sweetie steamed bread. But don't stay too long before opening the lid, because steamed bread will become darker.