What is the practice and formula ratio of steamed bread?

1, steamed bread material: yeast 1 teaspoon (5g), 50ml warm water, 200g flour, and about 150ml kneading water.

2, 450 grams of flour, a little sugar, mix well. The ratio of water to flour is: 1:2.

3. Dissolve 4 grams of dry yeast in warm water of about 30 degrees and let it stand for 5 minutes.

4. Add yeast water to the flour bit by bit and knead the flour until the surface is smooth.

5. Add about 40 degrees of water to the steamer, put the dough into the container, then put it into the steamer, cover it with a layer of plastic wrap to prevent steam from dripping in, and then cover the steamer.

6. About an hour. The dough becomes twice as big. Take out the dough, exhaust it, knead it to make the dough surface smooth, and then wake it up at room temperature for half an hour.

7. Sprinkle some flour on the chopping board, divide the dough into 6 parts and knead it into 6 balls.

8. Put the drawer cloth in the steamer, put the small dough in the steamer and let it stand for about 18 minutes, then boil it on medium heat, and steam it for 18 minutes after charging.