Oil 12g salt 3g water 240ml

Step: 1. First, add 240 ml of water to the bread maker, then add oil, salt and sugar in turn (salt and sugar are placed on the two feet of the bread barrel respectively, and if you don't like the slightly sweet taste, don't put oil, salt and sugar).

2. Add the flour, then dig a small hole in the flour by hand and add the yeast powder (be careful not to let the yeast powder touch the water).

3. Set the bread maker to the dough mixing mode, and stir for the first time (the dough mixing mode of bread maker in Ma Xuan is imax mode, and the dough mixing time is 20 minutes).

4. After kneading, let the dough wake up in the bread bucket for 10 minutes, and then repeat the kneading procedure for 20 minutes (through this kneading, the dough has reached the state of hand film).

5. Wake up for 5 minutes after kneading the dough for the second time, and then set the bread machine to low-temperature fermentation mode. When the dough in the bread bucket is fermented to twice its original size (or a small piece of dough is torn by hand and found to be honeycomb), it is fermented.

6. Take out the dough, press the air with your hands, knead the dough round until you can't see the small pores when cutting the dough (if your hands are slightly touched, add some dry flour and knead it together), and then make a steamed bread embryo.

7. Put the steamed bread embryo in a steamer with cold water, wake it for 5 minutes, fire it, steam for 20 minutes after aeration, and turn off the fire. Don't boil the pot immediately after turning off the fire, wait for 5 minutes before boiling it.

Steamed steamed bread is sweet and soft, so Ma Bao can try it!