Cut the steamed bread with a knife, steam it, turn off the fire, let it stand for 3-5 minutes, and then open the lid. It is not easy to take back.

Steamed bread practices

1. Dissolve the yeast in about 1/3 warm water and stir evenly; Pour the yeast powder into the flour;

2. Stir evenly with chopsticks; Pour the remaining warm water into the flour; Stir with chopsticks into cotton wool;

3. Knead the dough by hand until the dough is smooth; Put the dough into a container, cover it with a lid, or cover the surface with a damp drawer cloth, and ferment it in a warm place to double its size, and the time varies with the ambient temperature;

4. The inside of the dough is a uniform honeycomb;

5. Sprinkle a little fine flour on the chopping board, repeatedly knead the flour until it is smooth, cut the dough, and continue to knead if there are air holes in the cutting surface; Knead until the dough is smooth and free of pores;

6. Forming the dough into a column; Cutting the dough stick into equal amounts of reagents;

7. Knead back and forth into a round steamed bun by hand;

8. Dip some flour on the bottom of the steamed bread blank, put it on the cover curtain, leave a distance between them, cover the surface of the blank with a wet drawer cloth, continue to ferment, make the blank expand again, ferment for about 20-30 minutes, and gently press the surface to feel elastic;

9. Put a damp drawer cloth in the steamer, put the raw steamed bread in, leave a distance and cover it. If the cover is not tight, it is best to wrap the edge of the cover with cloth to prevent steam leakage;

10. After the boiler water is boiled, turn to medium heat and steam for 25 minutes. Turn off the fire and let it stand for 3-5 minutes before opening the lid.