If the dough doesn't stick to your hands, you don't have to knead it a lot at the end of the first dough.

Cover it with plastic and ferment it. Isn't this the traditional way to wrap it in plastic and put it between the blankets of the lower neck in winter?

After exactly two hours, the dough swelled up

Put salt, sugar, and baking soda into a small dish and fold them in water. If you want something sweet, increase the amount of sugar and it will make sticky bread, so you can use new sugar. I think it's better to use soda for this bread than baking powder. If you steam bread with a small amount of soda, it's moist That's the charm of this bread.

Salt in fermented dough. Pour the melted sugar and soda water and sprinkle with flour to knead. The reason for adding extra flour is to control the texture because the dough is hardened with water. Add just enough dough not to stick to your hands.

You don't need to knead very much during the first batch, but after fermentation, knead to make the dough smooth. Cover the dough with plastic for about 10 minutes and ferment it in the middle. Come to think of it, the basic formula for fermentation, molding, secondary fermentation, and baking has been handed down since ancient times. The wisdom and wisdom of our ancestors are by far the best.

After medium fermentation, make the dough long. You can make a shape like a round morning bread. Make it long like me and cut it. You can use it.

Cut it into appropriate sizes.

Place the molded dough on the floor with wet cotton cloth in a steamer. The dough is swollen, so please leave it at intervals.

Put a steamer on the boiling water! Steam it for exactly 15 minutes. If you open the lid in 15 minutes, it's steaming