2. Put two or three small bowls of water in the washbasin, which can be increased or decreased as needed.

3. Put a proper amount of yeast powder into the washbasin and mix it evenly by hand.

4. Dig a tablespoon of white flour with a spoon, or add a little corn flour, pour it into the basin, and stir it into spikes with the other hand.

5. Hold the basin edge with your hand, and rub the basin edge with the back of your hand with one hand until there is no sticky surface on the basin edge.

6. Rub your hands until there is no sticky surface on your hands.

7. Squeeze the dough with the force of pressing the wrist with both hands and turn it over repeatedly until the dough becomes soft and smooth.

8. Cover the basin to prevent the surface from drying out.

9. Leave it in a sunny or warm place for three or four hours, and you can do other housework later. (The above is the process of kneading dough. Pay attention to the three lights: basin light, hand light and surface light. 15 minutes is enough. )

10. Arrange the panels, level them, dry them, and put them on the surface, which is the bottom of the box.

1 1. Put the prepared noodles together with the basin on the panel, pour the noodles on the table, rub a small amount of dry noodles with your hands to the bottom of the basin, and put the rubbed noodles together with the big ones.

12. Knead the dough into strips, and put the dough on the head on the right with the left hand, depending on the width of the four fingers of the hand. Move your left hand to the left, cut off a piece, and move it to the left in turn without hurting your hand.

13, the dough is wrapped in pieces, and now it looks like steamed bread. Pay attention to cover it with cloth and leave it for two or three minutes.

14, while waking the steamed bread, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw in reeds or cloth strips, and put the cloth strips evenly on the reeds.

15. Put the steamed bread on the arranged reeds and cover the pot.

16, fire, depending on the size of steamed bread, master the time for 25 minutes or 30 minutes.

17, turn off the fire, wait a little while, and the pot can be boiled.

Steamed bread is delicious, but it is very troublesome to make. I'm afraid my hands will stick to my face, so I often go to my mother's house to get ready-made food.

I am not a pastry chef.

How do you know how to make steamed bread?

There are several ways to judge raw steamed bread and cooked steamed bread:

(1) pat the steamed bread by hand, and it will be cooked if it is elastic;

(2) Tear the skin of a steamed bread. The skin is ripe if it can be uncovered, otherwise it is immature;

(3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed.

There are three key links in making steamed bread: first, noodles should be blended, and the ratio of yeast powder to flour should be made according to the instructions. It is best to buy a piece of cooked noodles as yeast. Second, make dough for a long time. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and flour should wake up for more than 4 hours. The third is the temperature of steaming in the pot. Don't steam the cooked noodles until the water boils. Raw noodles should be steamed in cold water. Fourth, the steaming time should be well grasped. It usually takes more than 30 minutes. Don't open the lid in the middle. Steamed bread struggles for breath, and it is not easy to make steamed bread mature if it runs away.

Method of making cake with rice cooker

Preparation: 4 eggs, 90g flour (to be sieved 1-3 times), 60g sugar (to reduce the amount for fear of obesity), a little milk (to mix the flour evenly), and a little vegetable oil (not to use butter, for fear that the cake will not rise after solidification).

Start: 1. Separate the egg yolk from the egg whites and put them in two clean pots without water or oil.

2。 Add 20 grams of sugar to the egg yolk and start stirring until the sugar melts.

3。 Mix the flour into the egg yolk three times and stir well. Don't stir too much.

4。 When mixing flour, add oil and milk, so that the flour is better, otherwise it will be mixed unevenly. Stir and set aside.

5。 Now beat the egg white, add 2 to 3 drops of lemon juice to the egg white, and it will be very easy to send it away (the mystery has only been discovered recently, hehe). Add the remaining 40 grams of sugar three times while beating until the pot is upside down.

6。 Ok, now mix the egg whites with the egg yolks. First, take one-third of the yolk paste and stir it gently and quickly from bottom to top with a flat rice shovel, then pour the yolk paste into the remaining yolk paste and stir it evenly in the same way.

7。 Grease the bottom of the rice cooker, preheat it a little (hurry up, otherwise the cake paste will defoam and the cake will not rise after a long time), then pour the cake paste in and cook according to the instructions.

8。 Ok, you can go and wash that pile of newly used pots and pans.

9。 The rice cooker will jump soon. Let it keep warm for about 5 minutes, press it again, and keep warm after another jump 10- 15 minutes. If you are not at ease, insert it with a toothpick. If no cake sticks to it, it means it's done!