Share the soft method of steamed stuffed bun skin with the common method of steamed stuffed bun skin.

(1) When making steamed buns, you must master the correct fermentation method and the amount of yeast and water.

(2) When fermenting flour, the water temperature must be properly controlled to keep the water temperature between 30 and 35 degrees.

(3) When the steamed bread is fermented, the yeast is first put into the flour, and then warm water is poured in. Add all the water to the flour and dough, and then you can start making dough.

(4) Knead the dough for many times to speed up the fermentation and make the dough elastic. Dough should be polished to the end: hand polishing, basin polishing and surface polishing.

(5) Put the dough in a pot, cover it tightly, and put it in a room with suitable temperature for fermentation for 30-40 minutes.

2. Kneading and venting of fermented dough and secondary proofing.

(1) After the dough is fermented, it becomes honeycomb inside. Sprinkle a layer of raw flour on the fermented dough, knead and exhaust.

(2) Keep the kneaded dough for 15 minutes before proofing.

(3) After the hair is raised, it is kneaded and fermented to make it smooth and elastic.

3. Make and steam steamed bread.

(1) Knead the dough into uniform strips and cut it into small dough of equal size. Use a rolling pin to roll the dough into a thin dough around and thick in the middle, and then you can add steamed buns to make it.

(2) Put it into a pot, add water at room temperature, wake it for 10 minute, and boil it over high heat for 15 minute. After steaming, stew for another three minutes before opening the lid to prevent the steamed buns from shrinking.