写包包子过程的英语作文!

Stir the yeast and 1 tablespoon of sugar into 1 cup of the warm water。Let stand for 15 minutes。Skip this step if your yeast does not need proofing。Sift the flour and sugar together。If you pre-mixed the yeast,add to the flour and the rest of the sugar in a mixing bowl。If you didn't pre-mix the yeast,mix flour,salt if desired,and the sugar,then mix in yeast in a mixing bowl。Add 1 cup of the water in a steady stream,mixing constantly。Mix together。The dough will begin to form a ragged clump。If the dough does not stick together,add a small amount more water。Knead dough for 5-10 minutes。The dough will stiffen,and should spring back slowly when indented with a finger。The surface should be smooth and slightly shiny。Coat the bottom of a large bowl with the sesame oil to give a thin film,and place the dough in the bowl。Roll over so it is coated with the oil。Allow dough to rise and double in volume in a warm place for 1-1½ hours,or in a cool place like a fridge for 2-3 hours。A slow rise in a cool place will produce a finer texture。Punch dough down。If you wish at this point,you can allow it to rise and double again,in a warm or cool place,and punch down again。A double rise also results in a finer,more tender texture。Form into a large pancake shape。Sprinkle the baking powder evenly across the dough,and knead again,until the same consistency as before it rose。Water from the yeast's respiration may have made the dough softer,so add a bit more flour if needed。Divide the dough into two long rolls,and cut each into 6 pieces。Roll each piece of dough into a ball。If you are making plain baozi,go straight to Step 20 now。If making filled baozi,then flatten each ball into a 6-inch disc。Shape the disc so that it is significantly thicker in the centre than at the edges。Position one hand as if you were holding a normal drinking glass,and place a disc of dough over the top。Using two fingers,push the centre of the disc down by about 1 inch。Place 1 dessert spoon of filling into the well you just made in the dough。Still holding your hand in position,use your other hand to fold the edges of the dough together,in a sort of pleated fashion。Pinch edges together and twist (so that you twist a small portion at the top right off) to close the baozi。Place each baozi on a square of parchment paper,3 inches to a side。Allow to rise in warm place 1 hour。The dough should end up springy to the touch。