Cooking Steps

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   Step1:Photos of materials - 500g flour, 280g milk, 80g sugar, 4G yeast, and 2G salt. Because of the family feast. I do a lot. Usually all materials can be halved. The water absorption of flour is different. We can increase or decrease the amount of milk according to the situation. Reserve some milk. When kneading, add it when it's dry.

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   Step2:Steam the milk over water. It's about 30 degrees without scalding. Put the yeast into the milk to melt. This step is my little experience. Especially in winter making steamed bread. Warm milk plays a very good role in promoting fermentation. Yes. The milk is warm, not just partial.

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   Step3:Melt the yeast milk into the flour. Add sugar. Then put a small teaspoon (about two grams) of salt. First use chopsticks to stir into floccules.

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   Step4:Knead the dough. You can feel the degree of dryness of the dough during the kneading process. Adjust it properly.

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   Step5:This is the dough after kneading. Many friends asked me why the surface of the steamed bread is so smooth. My answer is as long as the fermentation is proper. The secret is to knead or not. Rub the dough repeatedly. The steamed steamed steamed bread must be very good-looking.

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   Step6:Cover the dough with plastic wrap. Ferment in the warm place for one hour to twice the size of the dough. Observe the situation in winter to prolong the fermentation time properly. It can also be placed in a closed space (oven or microwave). Beside it, there is a bowl of hot water for fermentation. In fact, I just put it on the table to ferment at room temperature. Because we use warm milk and noodles, we don't need to worry about fermentation. Look at the dough. It's perfect.

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   Step7:Take out a piece of dough and knead it again. At the moment, it doesn't matter if the dough is thin. Spread dry flour on the chopping board properly and knead it with mixture. This problem can be solved. Moreover, this kind of steamed bread tastes more soft and solid.

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   Step8:The dough is further rolled and shaped into long columns.

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   Step9:Here comes the technical work. Use a knife to cut the steamed bread into steamed bread plums. Each one is about 30g. Because I'm making small steamed bread with opening. After cutting one knife, I cut another knife in the middle (about one third of the dough). The steamed steamed bread will naturally crack a hole. It's also convenient to break apart and eat besides its beauty. Warm tip - maybe you need a sharp on

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