2. Melt 3 grams of yeast and 200 grams of warm water.
3. Add an egg, 1 carton of milk (200ml), 30g of sugar and 15g of lard.
4. Add 200 grams of flour and stir it into a paste.
5. Cover with plastic wrap and ferment in a warm place.
6. Ferment until there are many small bubbles.
7. Add 600 grams of flour to make dough with moderate hardness.
8. Cover with plastic wrap and ferment (the dough can be coated with lard or not).
9. The dough is fermented to twice its size.
10. Sprinkle dry flour on the panel and knead the dough to exhaust air. It is recommended to divide it into two big pieces and knead one big piece. After the dough is basically kneaded, knead the two pieces together and weigh the ingredients. I divided eight ingredients according to160g.
1 1. Put the agent into a pot, cover it to prevent skin cracking, knead it into steamed bread embryos one by one, shape it, ferment it to twice its size, and steam it in a steamer.