Ingredients：
酵母粉3克(温度高的地方，减量）
糖3克
冷牛奶180克或水170克
中筋麵粉300克
10克豬油

3 grams of yeast (In places with high temperatures, reduce the amount)
3 grams of sugar
180g cold milk or 170g water
300g all-purpose flour
10 grams of lard

Tips:
1. 液體溫度和酵母量。用冷牛奶延遲發酵，發酵後會產生氣泡，不容易揉光滑。溫度高的季節減少酵母用量延遲發酵時間
2. 揉麵。麵團要多揉，揉透、揉均勻，揉光滑
3. 排氣。整形前排氣， 麵團擀薄片後折疊模擬壓麵機的操作，可以最大限度的將麵團中的氣體排出
4. 發酵。發酵時旁放熱水增加濕度防止乾裂，千萬不要過發。發過了的生胚失去緊實的感覺而且表面容易塌陷
5. 關火後等5分鐘再開蓋

** 如果饅頭整形速度慢而導致饅頭劑子發酵產生汽泡，這時就不容易揉出光面，拯救措施是用擀麵杖擀饅頭劑子數遍，氣泡趕出後就容易出光面了

1. Liquid temperature and yeast amount. Use cold milk to delay fermentation. Bubbles will be produced after fermentation, making it difficult to knead smoothly. In seasons with high temperatures, reduce the amount of yeast and delay the fermentation time.
2. Knead the dough. Knead the dough more, knead it thoroughly, knead it evenly, and knead it smoothly.
3. Exhaust. Exhaust air before shaping, and fold the dough after rolling it into thin sheets to simulate the operation of a dough press, which can discharge the gas in the dough to the maximum extent.
4. Fermentation. During fermentation, add hot water to increase humidity to prevent dryness and cracking. Be sure not to over-ferment. The fermented embryo loses its firmness and the surface is prone to collapse.
5. Turn off the heat and wait 5 minutes before opening the lid.

#水光肌馒头