Kneading and proofing the dough was the more complex part.
However, that was only for her fans. For Jiang Qiuqiu, making steamed buns was second nature.
She mixed flour and water, adding the yeast powder of this era. The two once-separate ingredients were stirred together, binding more and more tightly until the powder formed a ball of dough.
The initial dough wasn't smooth. Jiang Qiuqiu finished by emphasizing the ratios of flour, water, and yeast powder. "After you're done kneading, we need to give the yeast and flour some time to proof. You can wrap the dough in a sealed bag for one to two hours during this time."
"For the livestream, I'll go ahead and take out some dough I already proofed."
"The proofed dough will have expanded. Just like before, we're going to knead it gently to push out all the air bubbles inside. And then, we have a smooth ball of dough. Once you reach this step, the whole process is mostly complete."
