After a long time of baking, you will find that you are more and more fond of making steamed buns, especially those with no hand kneading.
I am a typical southern weak woman, not very good at pasta, and have no strength.
But with the cook machine, do steamed bun very convenient ah, five or six minutes kneaded the dough, let stand for a moment, a rolling pin roll, roll up, cut a few times, steam for 10 minutes, warm, soft steamed bun can eat!

The steamed bread in the north is less water and more hard.
We southerners, like the steamed bread, is a little different from the north, a little more water, softer.
This time, I also added the yam mud, and a little sugar, the hair is very good, the color is very white, super elastic.
In the circle of friends sent a ravaged video of steamed bread, and my title is "soft to overwhelmed, play to the incredible", ha ha, like friends, came to them, today I put it out, you can try.
The steamed bun is soft, with a little sugar, which is good for fermentation, but it can't taste the obvious sugar, but it tastes sweet and tastes very delicious.
I make small, 1 mouth 1, the breath can eat 10!
The son came home even more, a person to eat whole dish, really super delicious!
Tip: there is a difference in the amount of water in the yam and the amount of water in the flour is different. My new flour, which is very strange, feels especially non-absorbent, which is much less water than usual, and the dough feels a little wet.

Ingredients: 400 grams of flour, 126 grams of yam, 80 grams of water, 4 grams of yeast, 40 grams of sugar.
Practice:
- The yam steamed, I about 15 minutes after the pressure cooker. (it's better to be an iron stick. I'm not.)
Scrape the yam mud and crush it with a spoon.
Add flour, yam, water, yeast and sugar into the kneading pan of the cook machine.
- Start the cook machine, first with 1 minute, then 2 for about 5 minutes.
- The hook can't be seen too much, take it out of the barrel, and it will be almost smooth to see it with hands.
For ease of operation, I divided the dough into two parts. Set aside for 5 minutes and use a rolling pin to make a square.

- Roll up and down along the long side. I roll it up a bit.
Use a sharp cut.

- The prepared dosage form is placed on the steam rack of the damp cloth, which is fermented for 15 minutes, and the fire is fired for 10 minutes, and the lid is opened after 3 minutes. (right now, it's hot. I put some warm water in the pan, and it will take about 15 to 20 minutes.)

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