Bin's Blog

Ingredients

• 550g all-purpose flour
• 290g water (36 degree C)
• 6.5g Yeast
• 0.7g baking soda
• 8g sugar

Instructions

1. Put sugar into the water, mixed well, put Yeast into 1, mixed well, let it sit for about 10 minutes, there should be some cappuccino foam formed on the surface
2. Put 1 into the flour, mixed well (no dry flour left), depending on the flour used, it may needs to add more water
3. Rub the dough to a round shape with nice surface, not too soft nor too hard
4. Put a lid on, let it sit to rise in normal room temperature, of course depending on the weather… it may take an hour or more. Once it rises into doubled size, poke the hole and it does not bounce back. 
5. Put some dry flour on the board, put the dough on it, put the soda (to avoid sour smell). Rub rub rub, very well. Add dry flour in the process as fit. 
6. Divide the dough into the size desire (6 or 12), rub and shape into round shape
7. Put cold water into the pot, put some oil on the steam pad (to avoid stick, or put some paper), put the shaped dough onto it, leave enough space in between them to allow rise. Let it sit for another 10-20 minutes, of course, again depending on the temperature, this may take 30 minutes or more. The size should increase one circle once rised properly. 
8. Put the lid on, start steam it for 15 minutes, then turn off the fire, let it sit for 3-5 minutes. DO NOT take it out right away, it may shrink…