1, firstly, 3 grams of dry yeast is melted in warm water, 300 grams of flour is dug in the middle, then 150 grams of yeast water is slowly poured in, and the mixture is stirred into snowflake sheets with chopsticks while pouring (the weight ratio of medium gluten flour 1: warm water 0.5: dry yeast 0.0 1).

2. Knead the dough until the surface is smooth, cover it and put it in a warm place to ferment to 2-3 times the size.

3. The fermented dough is kneaded into long strips, divided into equal amounts of flour and rounded.

4. Brush the bottom of the steamer with oil, put in steamed bread and wake it for 25-30 minutes.

5. Add enough cold water to the pot, boil and turn to medium heat for 20 minutes, and turn off the fire for 3-5 minutes.

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