1. Prepare 750G high-gluten flour. According to the ratio of 500G flour, 5G yeast powder and 3g baking powder, I used 7G yeast powder and 3G baking powder today. Add 10g sugar, 3g salt, and mix thoroughly.
2. According to the ratio of 500G flour, 5G yeast powder and 3g baking powder, I used 7G yeast powder and 3G baking powder today. The yeast powder and baking powder were adjusted with warm water in advance, and the brown sugar was finely chopped and adjusted with warm water. . 10 jujubes are also pre-cut and prepared.
3. Reconcile the noodles. The reconciled noodles should be three-lighted: surface light, hand light, and pot light. Start making dough. Taking advantage of the opportunity to make dough, I first went to the upper reaches of the Yangtze River for a swim.
4. An hour later, when the face-to-face is twice as large as the original, it is ready. At this time I also finished swimming.
5. Start to knead the noodles and exhaust all the air in the noodles. This process takes about half an hour, so don't be too troublesome. Make the kneaded noodles into even-sized steamed bun embryos, and wake up for another 20 minutes. It can be steamed.
6. When you see the air coming out, steam for 25-30 minutes, then turn off the heat. At this time, don't open the lid in a hurry, wait 5-10 minutes in the natural cold zone before opening it. Look, this is the finished product.
