2. Mix flour and baking powder evenly and pour into yeast water.
3. Stir with chopsticks until the water is absorbed by the flour, showing a lump.
4. Knead into smooth dough by hand.
5. Put the kneaded dough in a warm place and ferment it to twice the size of the original dough.
6. Take out the dough and exhaust it and divide it into 10 small doughs (75g each).
7. Knead the small dough into a towering round dough, put it in an oiled steamer at regular intervals, cover it and ferment for another 30 minutes.
8. Put cold water into the pot. After boiling water on a large fire, turn to low heat for 20 minutes, turn off the fire for 3 minutes and then open the lid.