What is the ratio of flour to water when making steamed bread?

The ratio of flour to water is generally 2: 1, that is, about 240g of water is added to every 500g of flour.

Dough drafting is different for different purposes. Take 75 powder or Fuqiang powder as an example. Every 500g of flour, the drafting of noodle dough is180-200ml, that of dough wrapped in jiaozi is 200-210ml, and that of fermented noodles wrapped in steamed bread is 225-250ml. The first step is to add 60%-70% water, and the second step is to add 20% water. As long as you mix noodles like this, you can achieve "three lights".

Extended data:

Correct dough mixing method: you can't add enough water at a time when mixing dough. Pour flour into a basin or panel, dig a concave pool in the middle, and slowly pour in water.

In this way, the flour will not drip everywhere because it is too late to suck, nor will it stick to the hands and pots with batter. Then sprinkle water on the "snowflake flour" and stir it by hand to make a massive dough, which is called "grape flour".

References:

Baidu encyclopedia-noodles