1. Pick out apples and lemons from the fermentation residue (pitaya skin should be picked out from the pitaya enzyme residue).

2. Take a proper amount of yeast and melt it with warm water.

3. Mix the yeast residue with proper amount of flour, pour in the yeast, and start stirring the dough.

4. Put the kneaded dough into an enzyme bucket for fermentation.

5. The fermentation time is15-20min.

6. Open the enzyme bucket, take out the dough, knead the steamed bread, and then put it into the steamer.

Squeeze out the water from the enzyme residue as much as possible, paste it, add flour and mix well. Now I take 3 cups of flour as an example, and the specific operation is as follows:

1, take half a cup of warm water, add 1 tbsp yeast powder, 1 tbsp flour and 1 tbsp sugar, mix well, cover and let stand for about 15 minutes, and fermentation bubbles will be seen on the surface.

2. Take the squeezed enzyme fruit and make it into paste. Take a cup of fruit paste and mix it with three cups of flour, then pour in the previous half cup of yeast powder fermentation liquid and knead it into a smooth dough.

3. Wrap the kneaded dough and put it in a warm place to double it.

4. ventilate and knead the dough evenly, then knead it into long strips, then cut it into small pieces to form steamed bread, and then let it stand at room temperature for 20-30 minutes for secondary fermentation.

5. Steamed steamed bread after secondary fermentation in the pot with cold water. After the water boils, turn the fire down for 20 minutes, then turn off the fire for 5 minutes, and then come out to cool. It is recommended to put it on a shelf to avoid the bottom of steamed bread being too wet.

6, drink enzymes with steamed bread, rest assured that eating is not afraid of fat.