1, the yeast is dissolved in warm water of about13, and stirred evenly;

2. Pour the yeast powder into the flour and stir evenly with chopsticks;

3. Pour the remaining warm water into the flour and stir it into cotton wool with chopsticks;

4. Knead the dough by hand until the dough is smooth;

5. Put the dough in a container, cover it with a lid, or cover the surface with a damp drawer cloth and put it in a warm place to ferment to twice its size. Time varies with ambient temperature;

6. The inside of the dough is a uniform honeycomb;

7. Sprinkle a little fine flour on the chopping board and knead the dough repeatedly;

8. Knead until the dough surface is smooth, cut the dough, and continue to knead if there are air holes in the cut surface;

9. Knead until the dough section is smooth and free of air holes;

10, molding the dough into a column;

1 1. Cut the noodles into equal parts;

12, knead back and forth by hand into round steamed bread;

13. Put some flour on the bottom of the steamed bread blank and put it on the curtain, leaving a distance between each piece;

14, covering the surface of the blank with wet drawer cloth, and continuing fermentation to make the blank expand again;

15, fermenting for about 20-30 minutes, gently pressing the surface to feel elastic;

16, the steamer is covered with a damp drawer cloth, and the raw steamed bread is put in, leaving a distance;

17. Put the lid on. If the lid is not tight, it is best to wrap the edge of the lid with cloth to prevent steam leakage.

18. After the boiler water is boiled, turn to medium heat and steam for 25 minutes. Turn off the fire and let it stand for 3-5 minutes before opening the lid.

Remarks:

1. Steamed steamed bread with cold water or hot water can be put into the pot, but it is best to put cold water. First of all, there is no danger of scalding. Cold water into the pot will make the steamed bread heated more evenly. The water put into the pot after boiling may make the steamed bread skin dry and lose its elasticity;

Don't open the lid immediately after turning off the fire, and don't keep it in the pot. After turning off the fire, simmer for 3 or 5 minutes before opening the lid, otherwise the steamed bread will encounter cold air immediately and the surface will wrinkle;

3. After steamed bread, the drawer cloth is not easy to fall off. You can pour some cold boiled water on the drawer cloth, which is easy to take down and will not stick to the steamed bread skin;

4. When cooling, it is best to cover the steamed bread with a semi-dry drawer cloth and naturally cool it;

5, heating leftover steamed bread: leftover steamed bread skin is easy to dry and harden. Before heating, sprinkle some water on the surface of the steamed bread, and then put it in a steamer to heat it, and the steamed bread will be as soft as newly steamed.