After the dough is fermented, add solid sugar and alkali, knead repeatedly, add proper amount of dry flour, and continue to soften to make steamed bread.

Light a fire in the pot and start steaming. The middle bottom of the steam boiler bracket is provided with a steam water tank, and the lower end of the steam pipe is inserted into and communicated with the steam water tank.

The upper end is provided with a bearing, which passes through the fixed disk on the upper part of the bracket to the middle hole of the pot body, and the pot body is in sliding fit with and communicated with the bearing of the steam pipe. Put the fire on the plate and the fire under the steamer.

The formula of old steamed bread is: low gluten flour 150g, medium gluten flour 50g, dry yeast 2g, salt 0.5g, ice water 100ML (warm water in winter).

Practice: add all the dry materials into water and mix them into dough, and knead them until they are stiff and smooth (about 5~ 10 minutes). Put the dough in a large bowl, cover it with plastic wrap and let it ferment to twice its size, about 45~50 minutes (the fermentation time will be prolonged in cold weather, so it can be kept warm in a microwave oven).

Hair dough

The materials include: gluten 100g, low-gluten flour 50g, 2 tablespoons of sugar, 90ML of iced milk (or ice water, which can be warmed in winter), 3g of dry yeast, and 0.5g of baking soda (used to neutralize the acidity of old noodles, which is inevitable).

35g of old dough.

Cream (or salad oil) 1 tablespoon

Practice: Knead the material A into a ball, cover it with plastic wrap and let it stand for three minutes until the gluten becomes soft, then add the old dough B and knead it into gluten, and then add the cream C to knead it into a smooth and gluten-free dough.

After the dough is slightly loose, shape it, put it into a steamer for fermentation for 30-35 minutes, and then steam it on medium heat for 13 minutes until it is cooked.