2. Yeast and steamed bread improver are diluted with warm water.

3. Cut a hole in the middle of the flour and pour in diluted yeast and steamed bread improver.

4. Together with the flour, add some water bit by bit and stir it into a floccule.

5. Knead by hand until the surface is smooth. After kneading, the lid is fermented to twice the size.

6. Insert a hole in the fermented dough by hand and don't retract it, indicating that the fermentation is good.

7. Take out the fermented noodles, knead them evenly, and exhaust the gas.

8. Take the smooth side and pull it into a steamed bun blank with the right size by hand.

9. Pull your mouth down and form a ball with your hands. Make the remaining dough according to steps 7, 8 and 9.

10. Add cold water into the pot, soak the steamed fabric in water, wring it out, spread it on the steaming curtain, put the steamed bread dough blank on the steaming curtain, and ferment for 15-20 minutes.

After the fire boils, turn to medium heat and steam for 15-20 minutes, then turn off the fire.

1 1. Don't open the lid immediately after turning off the fire, wait for 3-5 minutes before opening it.