Put some sugar in the noodles, fully ferment, the steam temperature is high and the steam supply is fierce, so that the "flowering" steamed bread with cracks on the surface can be steamed. The key to making steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is improper, such as uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get Xuansong's steamed bread, you must turn to high-temperature steam. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out. It can only be drilled around, so many small bubbles expand, making steamed bread loose and mysterious. When the dough is alkaline, it should be a little more, and the cross section is upward, so you can't make a mistake. The action of the flour remover should be simple and neat, and the green silk should be embellished. The key point of making flowering steamed bread is 1. The yeast should be roasted thoroughly, kneaded with sugar and left to stand for a while.

Sprinkle red, put the dough on a lightly oiled dry cage mat, with the palm of your hand facing down, and steam on a boiling pot for about 12 minutes. When it doesn't stick to your hands, you can come out and pick it into 12 dough. Knead the dough into a strip with a diameter of 4 cm, cover it with a wet cloth and let it stand 15-20 minutes. Ingredients: 500 grams of refined powder. Accessories: sugar 150g, baking powder 10g, a little moss, and proper amount of flour fertilizer. Method: First pour 350g flour into a basin, add flour fertilizer, mix it with 170g water (water temperature: hot in winter, cool in summer and warm in spring and autumn), put it in a warm place for fermentation 12h to form an old dough, and then knead it with white sugar. Mix the remaining 150g flour into the dough, and then knead the baking powder into the dough. Be sure to knead it evenly and then put it on the chopping board for 20 minutes. Then knead it into long strips, pull it into dosage form, put it on a dry cage cloth with the dosage head up, sprinkle a little green and red silk powder on the steamed bread head, and steam it on high fire for about 15.