# 年货好物种草指南 #Angel yeast will not make mistakes. I accidentally used the yeast for pizza before, and it was a fiasco. The yeast will release a lot of beneficial ingredients during the fermentation process, so I will put a large spoonful, and the fermentation speed is also very important, which is the key to the collapse of the steamed buns. I came across white bear flour by accident, and found that it is white and high in gluten. I personally think it is better than American flour, and I will stock up on two bags whenever I do activities. After the dough is proofed (controlled within two hours), exhaust air, and then proof for a second time. For about half an hour, steam directly in cold water. As long as the fermentation temperature and speed are well fermented, you don't need to care about the boiling water. After five minutes and then open the lid and so on. Happy new year everyone.
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# 年货好物种草指南 #安琪酵母用了不会有失误，之前有次不小心用了做pizza的酵母，发的那叫一个惨败啊。酵母发酵的过程中会释放很多有益成分，所以我会放一大勺，而且发酵速度也很重要，是馒头包子塌陷的关键。白熊粉我是偶然碰到的，发现又白又高筋，我个人觉得比美国面粉好，而且后来只要做活动就囤两袋。面团醒发以后（控制在两小时内），排气，然后二次醒发，半小时左右，直接冷水上锅蒸，只要发酵温度和速度发酵好了，就不用在乎什么开水上锅啊，结束后放五分钟再开盖如此如此。祝大家新年发发发。
