1. First prepare flour, then prepare yeast and a little baking powder, and melt with warm water. Remember that it must be warm water, because warm water is easy to ferment. The next step is to slowly pour the blooming yeast water into the flour. First, stir it with chopsticks into a flocculent shape, and finally knead it into dough.

2. In the process of kneading dough, remember to knead it hard for a long time, flatten the dough, and then cover it with plastic wrap for fermentation for two to three hours. The purpose of covering is to prevent the dough from drying during fermentation, which will affect the effect and beauty of steamed bread. After three hours, we can take out the fermented dough. Under normal circumstances, it is enough to ferment twice the original volume.

3. Fermented dough has beautiful honeycomb eyes. In the early process of taking it out, you can feel that the fermented dough is hollow by patting it with your hand. Then the most critical step is to exhaust and knead the dough. After taking out the fermented dough, knead it once. Knead patiently for about five minutes, and you will gradually find the dough more mysterious. If it is not solid before, you can rub it again. It takes about 30 minutes, and finally you can officially make steamed bread. The instructions are to knead the dough into long strips, then cut it into small pieces, finally knead it into balls, and then put it into the steamed bread mold and press it backwards.

Finally, after the water in the steamer is boiled, put in the prepared steamed bread, and SAIC can cook for 20 minutes!