面筋粉  1 1/4杯 约 200 g（Gluten flour 1 1/4 cup ）

干酵母 1/2茶匙(Dry yeast 1/2 teaspoon)

糖1/4茶匙(Sugar 1/4 teaspoon)

不烫手温水 240毫升（Warm water 240 ml）

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1. 先激活酵母 直到浮沫出现 约5-10分钟。

Activate the yeast until it is frothy 5-10 minutes

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  2、准备面筋粉  1 1/4杯 约 200 g  倒入酵母水混合.

Prepare the gluten flour 1 1/4 cup.Mixing in the yeast water

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  3、揉成团(面团硬一些 避免太多水分) 鲜膜覆盖 发酵 1-1.5个小时 直到面团2-3倍大

Knead into a dough form (Knead your dough tougher than usual, so that there's not too much moisture in this) Cover the dough, let it sit for 1-1.5 hours, until it has doubled in size.

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   4、另取一个盘子在上面刷一层薄油  放入面团(不要揉面团)

prepare a tray brush on a light layer of oil. place the dough in(Do not knead the dough)

 

    5、面团放入冷水的锅里.  锅盖和锅沿之间 加一个汤匙 可以避免锅内蒸汽太大使面团过度膨胀.

   place the dough in a pot of cold water leave a spoon in between the lid & the pot so that some of the steam can escape and the dough won't rise too much

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   6、用中低火蒸,上汽后 蒸20分钟 中间不要开盖. 最后5分钟用最小的火力 蒸好后等10-15分钟开盖.

Steam on medium low heat .once the water comes to a boil, steam for 20 minutes .5minutes before it's ready Turn the heat to the lowest, Make sure you don't open the lid during the steaming process. After the time is up, let it sit another 10-15 minutes before you open the lid.

 

   7、如果做好的烤麸没有马上用,可以烤箱烤干后保存(280华氏度 烤至干透

If you're not eating them right away, you can bake them until they're dry at 280degree Fahrenheit