1, to make steamed bread dough, you must first have a dough head (also called a dough screwdriver). A dough screwdriver can hold a small piece of dough, about the size of an egg. Put it in a hot place, such as where the window sill is exposed to sunlight. It will be sour in a couple of days. You can use a screwdriver in person.

The second method is to buy some rice wine in the supermarket, and then pour about half a cup of rice wine water into the noodles and make it directly. This method is relatively simple, steamed bread is sweet.

2. Put the flour screwdriver into the flour to be made, add water and mix the flour, pay attention to the hard flour, and put the good flour in a hot place. This season can usually be made in a day and a half or two. When you see that the dough is obviously half as big, you can add and subtract noodles. Addition and subtraction is a technical activity, which requires a little experience. Too much alkali will kill the noodles, that is, the steamed bread is yellow or even brown and can't be eaten. Without enough alkali, the steamed stuffed bun is sour, does not roll, and is not delicious. Usually about two kilograms of noodles. Adding alkali is about half a spoonful, about 6~7 grams.

There is also a reference point, which is to taste with your mouth. If the noodles are not sour or alkaline, and your chin won't touch your hand at last, scrape the dough with a knife and see that the holes inside are relatively uniform, not very small, usually the size of rice grains. The amount of alkali is moderate at this time.

Finally, I wish you success in practice.