First, add yeast in warm water and let it stand for 5 minutes, then add condensed milk and warm water sugar to make dough together, and then wait for 2 hours for fermentation. Make it twice as big, and then start kneading (the more meat, the softer it is). Then poke into long strips and cut into small pieces. Then put the cut dough into an oiled plate. Cover the cloth washed with warm water and wait for it to grow, about 10 ~ 15 minutes.
Some people will say that it won't break if you put it in the refrigerator. Actually, it's all wet. The refrigerator has a limited temperature and environment, and there is air in it, but the temperature is low. As long as steamed bread comes into contact with air, it will deteriorate over time. The low temperature in the refrigerator can inhibit the rapid propagation of a small number of tiny microorganisms, so it can delay the deterioration of steamed bread.
Matters needing attention
When fermenting flour, it must be delivered to the time, and the mouth of the agent must be up. (Northerners generally don't knead dough into steamed bread, which means that the mouth of the dough should be downward. Daily consumption is generally white-flour steamed bread, so generally nothing else will be added. Only dates and peanuts are sometimes added to steamed bread on holidays. ).
Never touch the dose placed on the steamer, otherwise it will not "bloom". When you go to the steamer, the fire must be big, and when the water boils, you must go to the steamer. Features: white color, flower-like, sweet and refreshing.