1. Put a small amount of water in the basin, and the amount of water is within the formula, soak it in yeast for a while;
2. Add flour and the remaining water;
3. Live into dough, it will be more touchy at first;
4. The kneaded dough is very smooth without kneading; it is fermented in a warm place;
5. Fermentation time is a little in winter, about 2 hours, the dough will ferment until it is almost full;
6. Take a look at the dough, the dough is like a big honeycomb;
7. Take out the dough on the chopping board, sprinkle hand powder, and knead vigorously. The picture shows just beginning to knead;
8. Knead until the dough is smoother, then continue to knead;
9. Soften until the dough looks like the picture, basically without pores, it takes 15 minutes to knead the dough;
10. Divide the dough into 10 portions and cover with plastic wrap to prevent drying;
11. Take a dough and knead it vigorously in a circular motion;
12. If the dough feels soft, you can mix in an appropriate amount of dry powder and knead hard until all the dry powder is integrated into the dough;
13. Knead to a very smooth state, and gradually begin to round;
14. Turn the dough over, that's it;
15. Rub the lower part of the dough round and high with both hands;
16. Put corn husks under the dough and put it in the steamer; final proofing for 20-30 minutes (winter proofing time is slightly longer);
17. After proofing, the dough has begun to expand and become lighter; at this time, put it in a cold water pot, start on a low fire, and steam for 15 minutes after being steamed;
18. When the time is up, turn off the heat and immediately open the lid. Be careful not to let the water droplets in the pot cover the steamed buns, as the steamed buns in the picture are already dripping with water droplets;
19. Place the steamed buns on the lid and let cool, and cover the surface of the buns with gauze.
20. After the steamed buns are completely cooled, cut open and see that they are very dense.
Tips:The water content of steamed buns accounts for about 50-55% of the dough, which should be determined according to the water absorption of the flour; from the beginning of kneading to the end of the steamed buns, it takes about one hour; the final proofing time should be adjusted according to the room temperature.
