饅頭做法︱一次發酵，二次發酵的比較，無泡打粉，蓬鬆柔軟 Steamed Buns-Mantou

今天我們來做白白胖胖的大饅頭。饅頭有分一次發酵和二次發酵兩種做法，做法上有些許不同，我會用兩種做法做出饅頭來比較，你喜歡哪種口感，就用哪一種做法吧。這是一個沒有鹽，沒有泡打粉，沒有改良劑的配方，麵團只要揉透揉光，你依然可以做出又白又軟的大饅頭，放涼後也不會變得像石頭一樣硬。

Today we are going to make steamed buns. Steamed buns have two different methods to make: once fermentation and twice fermentation. The methods are slightly different. I will use the two methods to make steamed buns and compare. Use whichever method you like. This is a formula with no salt, no baking powder, and no improver. As long as the dough is kneaded thoroughly, you can still make a white and soft big steamed bun. It will not become as hard as a stone after cooling.