Steam lifts the lid because the fire is too big and the lid is too light. You can apply a wet towel to the lid and buckle a porcelain bowl to solve it.

The method of steaming steamed bread:

Prepare ingredients: half a catty of warm water, one catty of common flour, 5g of winter yeast and 3g of summer yeast? ,? Soft candy.

1. Add white sugar into warm water, stir well, add yeast to activate it, and let it stand for 5 minutes (white sugar is beneficial to fermentation and the finished steamed bread is soft).

Second, slowly pour the yeast water into the flour, and stir it into a cotton wadding shape with chopsticks while pouring. After the water is poured out, it lumps into dough.

3. Cover the kneaded dough with plastic wrap and put it in a warm place for fermentation, and send it to the original dough. 2.5 times as much as it is. When the dough is pulled out, there is a particularly obvious honeycomb inside. ?

Fourth, move the dough to the panel, put some flour properly, knead it repeatedly and squeeze it out.

5. Divide the dough into 6 parts evenly to form steamed bread embryo.

6. Add a proper amount of cold water into the steamer, and put the formed steamed bread blank directly on the steamer.

Seven, after the plastic surgery, cover the lid and wake up 20? After 30 minutes, I woke up and found that the green embryo was bigger than the original one, and began to steam it with fire. The water is boiling, so I turn the stove to a medium-low fire and start timing. 15 minutes turns off the fire. Turn off the heat and cook for 5 minutes before cooking.

Eight, steamed steamed buns are out of the pot, smooth and full.