500 grams of ordinary flour

250 grams of warm water

5 grams of fine sugar

Instant dry yeast 1 teaspoon

2 grams of baking powder without aluminum

The practice of round steamed bread

1. Add sugar and yeast into warm water, stir well and let it stand for a few minutes to make the yeast active.

2. Mix flour and baking powder evenly and pour into yeast water.

3. Stir with chopsticks until the water is absorbed by the flour and bumps appear.

4. Knead into smooth dough by hand.

5. Put the kneaded dough in a warm place and ferment it to twice the size of the original dough.

6. Take out the dough and exhaust it and divide it into 10 small doughs (75g each).

7. Knead the small dough into a towering round dough, put it in an oiled steamer at regular intervals, cover it and ferment for another 30 minutes.

8. Put cold water into the pot. After the fire boils, turn to low heat and steam for 20 minutes. Turn off the fire and simmer for 3 minutes, then open the lid and eat.