材料:中筋面粉250克，鹽2克，酵母粉5克，水120-130克。
首先將酵母和鹽倒入大碗中，加入溫水並用筷子攪拌，靜置2分鐘，使酵母和鹽完全融化。
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二、邊倒面粉邊用筷子攪拌，容易形成面粉絮狀物。
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第三，用筷子攪拌成面絮，不用幹面粉。
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第四，手工制作面團。
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5.用保鮮膜蓋住碗，醒發30分鐘。
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第六，面團大2倍左右。
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七、把面團從碗裏拿出來，撒上幹面粉，搓排氣。
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八、排氣3分鐘左右，將面團揉成長條捏成面團。
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9.揉面:取其中壹個面團，在面團中心店用手掌揉面。每個面團揉100次，使面團變得更加光滑柔軟，口感好，蒸的時候不塌陷。
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十、揉好的饅頭坯。
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11.將濕籠布鋪在箅子上，將饅頭坯放入第二次醒發10分鐘。
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12.這是第二次養的饅頭坯。
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13.然後大火蒸，燒開水蒸15分鐘，然後關火燜3分鐘。
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十四、蒸出來的大饅頭很滑很軟。
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十五、很軟，像面包壹樣細膩，味道很好。
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註意事項:
1，水加溫水，冷水和面容易幹板。溫水和面可以縮短發酵時間，使面團更柔軟。
2、揉面的次數決定了光滑度和是否崩面，所以當揉面的次數不小於100時，饅頭光滑柔軟。還有就是排氣過程中需要加面粉，不能省略。
3、第二次醒酒可以放在有溫度的鍋裏，鍋裏沒有蒸汽的地方，或者水燒開，開蓋降溫。