How to make a thousand-layer handmade steamed bread?

1. Stir the yeast powder and warm water evenly. The temperature of warm water does not exceed 35 degrees. Very high water temperature will kill yeast activity. Then add flour to make a slightly hard dough. Let it stand and ferment. Dough fermented in warm water will be much faster.

2. Take out the fermented dough and rub it hard. The longer the dough is kneaded, the smoother the steamed bread will be. After kneading, it will be smashed into small doses of the same size.

3. Take a batter and knead it into a circle by hand, and then make it into a semi-circular sphere.

4. After all the steamed bread is made, put it on the curtain, cover it with a wet cloth, let it stand for secondary fermentation to double its size, and then steam it by hand.

5, the steamer water, put cold water on the pot, put oil on the grate, put steamed bread, the interval should not be too small, otherwise it will be crowded together when steaming.

6. Boil the fire and steam for about 30 minutes after SAIC. Open the lid and take out the pot. When steaming with stainless steel pot, try to put cold water on the pot. If there is too much distilled water in the pot with boiling water, the steamed bread will bulge easily and become hard. Another point is that steamed bread will shrink and harden if it is not steamed for a long time.