Wheat flour, sugar, salt, dry sweet yeast: Saccharomecys cerevisiae, porous substance: Sodium hydrogen carbonate (E500ii).
- Dumpling flour1kg;
- Water(ormilk): 300 đến 310 ml.
- Dry yeast(available in flour pack): 1 pack.
Step1: Dissolve the whole dry yeast in 300 to 310 ml water or milk, take 1 tablespoon of dumpling flour for hand waterproof put the remaining dumpling flour into yeast and water mixture. Kneading strongly about 20 minutes to 25 minutesuntil it is smooth and elastic.
Step 2: Rolling several time, cutting and shaping. Incubating cake for 45 to 60 minutes (depending on size), the steam from 20 to 25 minutes
Note: Add to tablespoons vinegarinto steamed waterpot for whiter cake