【广式开花馒头】想要自然开裂，做到这几点，你也能花开朵朵 ||Blossoming Steamed Bread

秋天到了，五谷丰，这个季节吃应季的粮食都特别香甜，每个家庭都有不同的花样品种，包子饺子，馒头烙饼，不胜枚举，如果有一天你做的馒头开花了会觉得很开心，但如果想次次如愿馒头开花 还需要一点小技巧，
首先，想次次都开花的馒头最好是低筋面粉，我也试过普通面粉，效果最好的是低粉
其次，不要醒发，再次糅合面以后直接开水上锅蒸。

材料

面肥:
低筋面粉250克，yeast3克，水190克醒发6小时

白糖75克

低粉75克

泡打粉5克

碱水1克
Autumn is here, and the grains are plentiful. In this season, the seasonal grains are very sweet. Every family has different flower samples, such as steamed buns, dumplings, and steamed bun pancakes. The list is endless. If one day your steamed buns bloom, you will feel very happy. , But if you want the buns to bloom again and again, you need a little trick.

First of all, the best steamed buns that bloom every time are low-gluten flour. I also tried regular flour, and the best one is low-gluten flour. Secondly, don't wake up, just boil the noodles and steam them directly after mixing the noodles.

material leaven:
250g low-gluten flour,
3g yeast,
190g water,
proofing for 6 hours
75 grams of sugar
Low powder 75g
Baking powder 5g
1 gram alkaline water

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