Cooking Steps

1. 

   Step1:It's my first time to use warm water to soak dry yeast. The quantity depends on the feeling. Especially, it must be warm water... Otherwise, the yeast will be burned to death. It won't work. At first, the water I used was too hot (inexperienced). I soaked the yeast. It didn't start at the bac

2. 

   Step2:Pour the flour into the basin. Add some sugar. Dig a hole in the flour. Stir in the yeast powder. Then add the water several times to mix the flour. The standard for the success of mixing the flour is basin clean, hand clean and surface clean. The dough should be kept smooth. It should be kept for about 2 hours to ferment in a warm place. When fermenting, cover the basin with a layer of preservative film to ensure the temperature and humidity. It can also prevent the dough from hardening and dryin

3. 

   Step3:Fermented dough. Actually, I don't have any experience. They are all tested by what they say on the Internet. One way is to press a small hole in the dough outside. If it doesn't rebound, it will be fine. The other way is to open the dough. It's fine honeycomb insid

4. 

   Step4:The key is kneading. Make sure you keep your strength. Keep it up for a long time. Don't be lazy. Otherwise, the slogan of steamed bread is not very good. And the surface is not smooth. To what extent is it kneaded? Use a knife to cut the dough. If it's smooth and has no hole

5. 

   Step5:Knead the dough into a long cylindrical bar, then cut it into a proper size of steamed bread, and then put it for a while before steaming. It's about 20 minutes after steaming

6. 

   Step6:This is the first dough to be kneaded. It's powerful and takes a long time to knead. So it's very smooth and nice to steam out

7. 

   Step7:This is the second and third rubbing. I'm lazy. I'm too tired. So, the steamed bread becomes a sample paper. Sweat