What kind of flour is used to make steamed bread?

Medium gluten flour for steamed bread. The practice of steamed bread is as follows:

Preparation materials: 540 grams of medium gluten flour, 360 grams of pure milk and 5 grams of baking powder.

1. Put the flour into a basin, add yeast powder and mix well, while pouring milk, stir with chopsticks.

2. Stir into flour wadding, knead into appropriate dough by hand, knead for a while, and knead it out. Let the lid rest for a while, and then gently knead the dough.

3. Cover the kneaded dough with plastic wrap and ferment it to twice the size, then take it out.

4. Add appropriate amount of flour and continue to rub hard. The more the dough is kneaded, the smoother it is, and the better the steamed bread is.

5, long strips, divided into equal-sized agents, kneaded into the shape of steamed bread, this process should continue to add flour, so that steamed bread is more stylish and more fragrant.

6. Wake up the steamed bread and put it in a steamer with oil.

7. Cover the lid and bring to a boil. Turn to medium heat and steam for about 20 minutes, then simmer for 2 minutes and then open the lid.