1. Pour the milk into a bowl, add yeast and fine sugar, then stir until the yeast dissolves, and let it stand for 5 minutes.
2. Pour the milk into the flour.
3. Stir while pouring until it is flocculent.
4, then knead into smooth dough, cover with plastic wrap and ferment at room temperature.
5. Ferment to twice the original size.
6. Dry the flour on the chopping board and knead the dough until it is smooth.
7. Roll it into a big piece.
8. Then roll it up and knead it into long strips from top to bottom.
9. Cut into steamed bread blanks with a knife.
10, add water to the pot, and put the steamed bread blank 15 minutes.
1 1, then steam on high fire 12 minutes, let the steamed bread stand for a while, cool it and put it in the refrigerator for freezing.