1. Soak the yeast in warm water (the temperature is slightly lower than the hand temperature, otherwise it will burn the yeast to death) and let it stand for three to five minutes.

2. Stir the flour, water and soaked yeast together and knead into a smooth dough. Add some water when kneading dough. Make the dough into slightly dry pimples first, and then knead it. After basic molding, take it to the panel and rub it hard until there is no pimple and the surface is smooth. Cover it with a small pot, or it will dry.

3. It can be put on the heater or in the hot water basin in winter. When it's almost time, open the dough with your hands and have a look. If there is a honeycomb, it means it is ready. At this time, the dough is about twice as big as before.

4. The hair is soft, cut a piece and knead it evenly. Knead into long strips, pull into large doses, knead into balls, knead into balls, turn the irregular parts down and shape them with your hands, and you will get steamed bread. Be sure to roll enough dry flour outside (otherwise it will break the skin when cooking)! Cover it with a slightly wet towel to wake it up 15 minutes, because the cooked noodles have been rubbed to death in the process of kneading, and need to be sent again.

5. put enough water in the steamer (be sure to steam with cold water! Let the steamed bread and steamed buns heat evenly), put on the steamer, and the cloth must be wet. Wake up steamed bread should be packed in a steamer, leaving a certain space, so that the steaming process will expand greatly. Cover, cover and press a heavy bowl, then turn on the fire and let it go to the atmosphere for 25 minutes, turn off the fire, stuffy for 5 minutes, open the lid and take out the pot! !