1. I use 500 grams of Xinliang pastry flour in a pack, which can be made with ordinary flour
2. The total amount of water is controlled at 250g, which is about 50% of the powder you are under. A little warm water first
3. 5 grams of yeast
4. Pour into warm water to melt, so that the yeast can ferment
5. 80 grams of white sugar is enough, but I'm a little bit too much to waste. If you want to make it sweeter and taste better, about 130 grams pour another amount of water to melt the sugar
6. Dig a hole in the middle of the flour, and pour the yeast water first. Stir in the sugar and water
7. Then it’s hand kneading. It’s better to knead after a small amount of kneading for 10 minutes.
8. Then fermented 1.5 times larger
9. Take it out to remove the gas, knead and knead until there are no bubbles
10. Divide into 9 to 10 portions
11. Knead it into a ball and let it rest for 20 minutes (oil paper, corn leaves, gauze can be used underneath)
12. Steamer under cold water, steam for about 25 minutes (PS, my steamer has poor sealing, and the equipment is not good)
13. The finished product is good, the steamed bun tissue is still gone, and it’s healthy without baking powder.
Tips:You can sprinkle a little dry powder on your hands when kneading the dough.
