To make delicious steamed bread, the most important thing is to make noodles well. No matter how steamed the dough does not open, the steamed bread is not delicious. It is cold in autumn and winter, and the speed of the strip is very slow at natural room temperature. If you wait for natural fermentation, it will lead to sour face because it takes too long. So in order to keep the fragrance of wheat, we can put the kneaded flour into a warm pot at 35-50 degrees and ferment it for 2 hours. In addition to yeast powder, we can add half a spoonful of white sugar to promote fermentation, which is slightly sweet and tastes better.

After proofing, the dough is honeycomb-shaped, as my picture is very successful, so the steamed bread will be fluffy and soft. Steaming steamed bread Many people ignore these two steps, so your steamed bread is like a stone egg, or neither soft nor sweet. The secret of these two steps is: mix the dough three times and wake it up twice after filling the pot. Knead the dough is very important. Knead it three times repeatedly, so that the steamed bread looks smooth, the honeycomb is even, softer and more elastic. The first time is to knead the whole dough twice as big. The longer the dough is kneaded, the stronger the steamed bread will be. The key to delicious handmade steamed bread lies in kneading dough, which is an effect that machines can't achieve.

Divide the dough into dough of uniform size, and then knead each small dough evenly. This is the second kneading. This step is also easily overlooked by most people. Generally, it is directly kneaded into steamed bread, and the taste will definitely be much worse.

After all the dough is kneaded, it is finally kneaded into the shape of steamed bread, which is called three kneading. With these three times of dough kneading and the second proofing after pot filling, steamed bread can be made softer and more non-sticky and especially delicious.

It is wrong to steam steamed bread directly in the pot. I'll teach you the right way. Steamed bread is fragrant, soft and delicious. Add water to the pot, and put the steamed buns neatly into the pot, leaving enough space between the steamed buns to avoid sticking to each other after opening, causing the steamed buns to break their skins and affect their appearance. Cover and wake up 15-20 minutes. This is the second time I woke up. Without this step, steamed bread will be very hard. The steamed bread awakened for the second time is another big circle. At this time, steam with fire. After the fire comes to a boil, cook for another 20 minutes. After turning off the fire, simmer for about 3 minutes before opening the lid to prevent the surface of steamed bread from collapsing.

It's time to witness the miracle. When the lid is opened, the smell of wheat smells good. The big white steamed bread looks really exciting. You can see how soft I am when I pinch it. You can eat three steamed buns with an empty mouth. The more you chew, the better it tastes. The more you eat, the more addictive you become.