Cooking Steps

1. 

   Step1:Add yeast to water. Stir for a few times. Let stand for ten minutes. Yeast will dissolve itself.

2. 

   Step2:Pour the yeast water into the flour. Mix with chopsticks to make flour flocs - if there is no extra dry flour at the bottom of the basin, the water volume is just right; if there is dry flour, add some extra water.

3. 

   Step3:Knead the dough into a rough dough. Cover it with something (you can directly use the basin to buckle it). Leave it for ten minutes.

4. 

   Step4:Smooth dough. Put the dough for ten minutes. It's easier to knead. Try it if you don't believe it.

5. 

   Step5:Divide the dough into small dosage forms.

6. 

   Step6:Round up the small dosage.

7. 

   Step7:I'll talk about the round technique. Put the dough round between the palms of the table. It's like holding the dough. Use the palm root to slowly close the bottom of the dough round. The dough rolled upright. The steamed bread looks good. Because I knead and take pictures by myself, please forgive me that I can't take this action.

8. 

   Step8:Put the steamed bread in the steamer. Generally, in order to prevent sticking, I will brush oil on the steamer or pad oil paper.

9. 

   Step9:Cover the steamer. The hair will be 1.5 times the size. In winter, the temperature is low. You can put hot water in the steamer. Do not fire. Use the residual temperature of hot water to help fermentation.

10. 

    Step10:Start the fire. Turn the steamer to medium low heat after it is gassed. Steam for about 15 minutes. After steaming, put it for a few minutes and then uncover it to avoid the skin shrinkage of the steamed bread. The steamed bread in the middle was dripping

11. 

    Step11:Steamed bread with smooth skin like an egg.