Preparation materials: 450g of flour, 50g of buckwheat flour, 260g of milk, 2g of salt, 50g of sugar powder and 6g of yeast powder.

Production steps:

1. Add all materials except milk to flour. Don't mix salt, sugar and yeast powder together. Put them in the pot and stir well. Dig a small hole in the middle and add yeast. Add warm water directly into yeast, and fully stir to melt it.

2. Add the milk and gently stir it into a floccule with chopsticks.

3. Knead into smooth and non-sticky dough, and the dough is not properly kneaded, which directly affects the softness of steamed bread.

4. Cover with plastic wrap and ferment in a warm place. It takes about 3 to 5 hours in winter, half an hour to an hour in summer, and the temperature is 25 degrees today. Fermentation takes about two hours.

5. The fermented dough has a good honeycomb and good texture. The success of fermentation will directly affect the softness of steamed bread. In winter, you can try to turn on air conditioning, heating, covering the bed and other methods.

6, dough shaping, venting, if sticky, sprinkle flour, and then stick your hands. Sprinkle with flour, knead into uniform strips and divide into small doses of the same size.

7. Each small dose is forced with the palm end, and the dough rotates while kneading to form a circle.

8. Cover with plastic wrap in a warm place and ferment for half an hour, or cover with soft cloth to prevent the surface of steamed bread from air drying, otherwise the finished product will have cracks and the skin will be dry.

9. When the secondary fermentation is almost finished, boil the water in the pot, put the steamed bread in a steamer for preparation, put the water in the pot after boiling, and steam it for about 10 minute.

10, finished product drawing