1.500g flour (medium gluten or high gluten)

2.5 grams of yeast powder

3. 10g

4. Appropriate amount of warm water

Step by step method

1. Make yeast water first, warm water with sugar and yeast powder. 15 minutes later, the yeast water was successfully fermented, and the water was full of bubbles and bulged. Yeast water is a successful fermentation. If it doesn't mean that your yeast water has failed, start over and don't waste flour.

2. I have finished the first step, and I am basically half successful. Pour yeast water into flour, add appropriate amount of water, and slowly knead the flour into dough. Water must be added slowly. If you add water too quickly, it is easy to add more. When flour becomes thinner, more flour should be added, which becomes a vicious circle. Moreover, steamed bread steamed from thin noodles is easy to shrink and has a bad start.

3. Wrap the dough with plastic wrap. Of course, the process of kneading dough into dough is hard work. After kneading dough many times, steamed buns will be delicious.

It's time to use your kitchen equipment!

First, the oven is empty and heated at 200 degrees for 5 minutes. Then turn off the oven and put the pot covered with plastic wrap into the oven for fermentation. In about 20 minutes, the dough can be fermented successfully.

Second, you don't need an oven, but a microwave oven will do. The microwave oven is idle at high temperature for about 7 minutes. Time is over, put the basin in and close it at once. You can take it out in about half an hour.

Third, if there is no oven or microwave oven, add some water to the pot and turn off the fire when the water is hot. Don't cook. When boiling, add less cold water. Put the pot on the steamer, cover it tightly and ferment for about 30 minutes. I sent it almost immediately.

4. After the dough is made, take it out and pour it on the panel, and knead it to form. When the soft dough becomes firm, knead it into the shape of steamed bread you want. Put it in a warm water steamer again and ferment it until the steamed bread is big without fire. 15 minutes or so, the steamed bread becomes too big after fermentation for too long, and the whole steamed bread will be a little sour, and the steamed bread is particularly weak, not strong and not delicious.

5. After the second shot is successful, fire and steam steamed bread 12- 15 minutes, depending on the size of steamed bread. Don't open the lid immediately after steaming, it must take five minutes to open the lid, otherwise the steamed bread will shrink.

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You can also use heating, electric mattress and so on in winter. Anything can raise the ambient temperature of the dough, but the temperature should not be too high, and the dough will not be cooked if it is scalded.