Preparation materials: 250g medium gluten flour, 2g dry yeast, 125ml warm water.
Production steps:
1. Dissolve the dry yeast in warm water at 30℃ and let it stand for 5 minutes.
2. Slowly pour the yeast water into the flour, and stir it with chopsticks into flour wadding.
3. Knead the dough into smooth dough.
4. Cover with wet cloth or plastic wrap and ferment to twice the original volume (generally summer 1 hour, spring and autumn 2 hours, winter 1 hour).
5. Poke a hole in the dough with your finger. If it does not retract, it means that the fermentation is good.
6. Sprinkle a proper amount of flour on the chopping board, knead the fermented dough repeatedly for 5 minutes, and then knead the dough to exhaust.
7. Knead the dough into long strips and cut it into steamed buns with equal width.
8. Spread gauze in the steamer (to prevent the steamer from sticking), put the raw steamed bread embryo into the steamer (one steamed bread is far away), cover it, and simmer for 20 minutes on low fire (cold water in summer, warm water in winter, secondary fermentation can make the appearance of steamed bread more beautiful, and the surface of steamed bread with insufficient low fire is prone to potholes).
9. After the fire boils, turn to medium heat and steam for 15 minutes (the way to judge whether the steamed bread is cooked is to press it down with your fingers, and if it can be quickly restored to its original state, the steamed bread will be cooked), and then simmer for 10 minutes after turning off the fire (don't rush to open the pot after steaming, otherwise it will be easy to retract).
10, finished product drawing.