1. Add all materials except milk to flour. Don't mix salt, sugar and yeast powder together.

2. Knead into smooth and non-sticky dough, and the dough is not properly kneaded, which directly affects the softness of steamed bread.

3. The fermented dough has fine honeycomb and good texture, and the success of fermentation will directly affect the softness of steamed bread.

4, dough shaping, venting, if sticky, sprinkle with flour, and then stick your hands. Sprinkle with flour and knead into uniform strips.

5. Cover with plastic wrap in a warm place and ferment for half an hour, or cover with soft cloth to prevent the surface of steamed bread from air drying, otherwise the finished product will have cracks and the skin will be dry.