Cooking Steps

1. 

   Step1:Heat the milk to a warm temperature. Do not scald the hands (never too hot. Otherwise, the yeast will die). Mix the yeast and suga

2. 

   Step2:Add low gluten flour (it's very important to choose low gluten flour. Soft version of Southern steamed bread. Do not use medium gluten or ordinary flour. The steamed bread made in this way is strong and suitable for friends in the North). Stir until there is no dry flour. Then start to knead into dough. Knead until the dough surface is smooth

3. 

   Step3:I'm used to putting it in the oven to ferment. Choose the fermenting function. Put another bowl of hot water next to the basin. Increase the humidity. The fermentation can be completed in an hour and a half.

4. 

   Step4:Take out the dough, knead it, discharge the big bubbles, and soften it to the appearance that there is basically no air hole in the dough. Divide the dough into two parts, rub the long strips respectively, and cut them into even cuboids

5. 

   Step5:Put it into the oven for the second fermentation. About 20 minutes. See that the steamed bread has fat hair and smooth and bright surface

6. 

   Step6:After the second fermentation, lower the pot in cold water and heat it to a high temperature for 15 minutes. Change the heat to a low temperature and continue for 15 minutes. Turn off the heat and keep it cool for 5 minutes. Remember not to open the lid in the middle of the pot. Otherwise, the steamed bread will shrink back. There must be enough water

7. 

   Step7:Beautiful, soft and delicious steamed bread with milk came out of the pot. My nephew dipped in condensed milk. He even ate three.