How to flour steamed buns, the easiest way

Soak the yeast in warm water, ten minutes after the top layer of small bubbles can be used. The water temperature is too low to activate the yeast, and too high to scald the yeast to death.

Then use this yeast water to make the dough. The usual ratio is - 1 cup of water: three cups of flour.

When you mix the noodles, don't use force, just stir a few times with chopsticks, and you can see that the noodles and water are evenly distributed. Then put it in a warm place, cover the dough bowl and let it ferment.

When it gets to 3 times its size, you can take it out and knead it.

After the buns are ready, leave them for 10 minutes before steaming. This is very important and is called "secondary fermentation".

Note:

1, steamed buns how to not stick to the drawer cloth: steamed buns do not rush to remove the drawer. First of all, the cage drawer lid uncovered, continue to steam for 3 to 5 minutes. When the top drawer buns quickly dry knot, unloading drawer buckle on the board, remove the drawer cloth. This way, the buns will not stick to the drawer nor the board. Wait 1 minute and then unload the second drawer, such as this in turn unloaded