Handmade patterned steamed bread

Ingredients: medium gluten flour, yeast, water, sugar.

Step 1: Put yeast and sugar into water and stir for several times, then add flour. Knead into smooth dough, cover with plastic wrap and ferment.

Step 2: Ferment to 2-3 times the size of the honeycomb.

The third step is to knead the choking noodles and smooth them.

Step 4: Roll it into a dough sheet with a thickness of about 5 mm, and fasten the round dough sheet (you can use a round mold or a round bottle cap). The diameter of the mold on the drawing is 3 cm.

Step 5: Stack 6-8 discs on the buckled dough, and press the folded dough with a bamboo stick. It must be placed in the middle position, symmetrical from left to right, and it will be perfect when pressed out.

Step 6: About half an hour after waking up, put cold water on the pot, turn off the fire after the water boils 10 minute, and turn off the fire for 5 minutes to get out of the pot.