Ingredients: 350g common flour, 2 10/0g milk, 30g sugar and 4g yeast.

Exercise:

1. 350g of common flour, 2 10g of milk at room temperature, 30g of sugar and 4g of yeast powder, and stir evenly to melt.

2. Pour a small amount into the flour several times and stir evenly with chopsticks to form a flocculent surface.

3. The dough is not easy to smooth, and the plastic wrap is closed and relaxed 10 minute. If it is still not smooth, relax for 5 minutes and continue kneading until it is smooth and delicate.

4. The dough is divided into two halves

5. Knead the dough into a uniform strip and cut it into uniform small pieces with a knife.

6. Remodel the four corners of the small steamed bread and cover it in a warm pot.

7. It takes about 40 minutes to wake up to the size of 1.5 times.

8. After the water is boiled and steamed, put it in a small steamed bun and steam for 10 minute.

9. Simmer for 2 minutes and then lift the lid, without collapsing or shrinking.

Tip:

1. Stir the flour into flour wadding, knead it into dough first, it is not easy to smooth at first, cover it with plastic wrap and relax for 10 minutes, and then continue kneading the dough, it will be easy to smooth! If you are still kneading, relax for another 5 minutes, and then continue kneading the dough.

2. The dough must be smooth and delicate! This is the secret of water muscle!

3. Cut into small steamed buns, shape them in four corners, pad them with oil paper or cage cloth, put them in a pot with warm water, cover them and make them 1.5 times, and the time is about 40 minutes!

4. After the water is steamed, put the steamed bread in the pot, steam it on medium heat for 10 minutes, turn off the fire for 2 minutes, and then open the lid to avoid collapse!