Angie's yeast powder is used to make steamed bread, and the dough sticks to her hands every time, which is not conducive to shaping. Finally, the steamed bread is not white or fat, and it becomes a dead knot. Why? Every time the dough sticks to your hands, it means you put too much water. Prepare a ladle of water when mixing flour, pour water while mixing flour, and pour less and less until the dry flour sticks together, and then add water according to the situation. You should rub it hard at this time. If you feel dry for about ten minutes, add a little water; if you feel wet, add less flour and continue to knead. Don't be too soft at this time.

It doesn't matter if it's hard, because it takes five to six minutes to wake up with the lid, and then take out the dough and knead it for more than ten minutes until it is smooth and not cracked. It takes about half an hour before and after Wake up and start making steamed bread, about two-thirds the size of a fist. Rub it. Then you can wake up and steam in the pot for about ten minutes. Otherwise, it is best not to blow when kneading dough.