2. Pour the medium-gluten flour into a basin, add fine sugar and instant yeast, then pour in water, and stir and mix until it is flocculent.

3. Then mix and knead by hand into a piece of dough, and knead it into a three-light state (hand light, basin light, surface light), and the surface is somewhat smooth.

4, the dough is slightly round, put it in a pot and seal it for fermentation to about 2 times the size.

5. Take out the fermented dough, exhaust it, roll it slightly into a square dough sheet suitable for the width of your dough press, sprinkle powder on the surface to prevent adhesion, put it into the dough press for dough pressing, and roll it repeatedly until the surface of the dough sheet is smooth.

6. After flattening, put the dough piece on the kneading pad (board) and fold it into the size you want, so I fold it in half at a time. According to the size of your own dough press and dough composition. Roll the dough into a cylinder, slightly round, and shape the length.

7. Use a sharp knife to cut off the irregular dough at both ends, and then cut it into parts of similar size, as neat as possible.

8. Put the cut steamed bread into the pot for the second fermentation. When the fermentation reaches about 1.5 times, nearly twice as large, the steamer catches fire and the steamed bread is heated with cold water. After the water is boiled, the steamed bread is boiled for about 20 minutes. Please adjust the time according to the size of your steamed bread.