1. First, 285g of water and 3g of yeast powder are mixed, and then added into 350g of flour; Stir gently to form a thick batter, don't stir too much.

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2. Cover with plastic wrap or cover and ferment at room temperature 1 hour.

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3. Add 50g of fine sugar and 5g of salad oil to the dough fermented in the last step; Add 85g of flour.

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4. After kneading, add black rice flour and knead the black rice flour into dough bit by bit; The dough can be relaxed for 5 minutes at room temperature, and then it can be formed.

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5. Knead the dough into strips; Divide into 9 equal parts, about 95g each.

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6. Knead the dough into a circle; Make the dough higher.

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7. Put the dough on non-stick paper and put it directly into the steamer; Cover the steamer and make the final fermentation for 20 minutes.

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8. Put cold water into the steamer in advance. After fermentation, the fire will boil After the water boils, steam for about 15 minutes. (the whole journey takes about 20 minutes); You don't need to open the lid immediately after steaming, just wait for 2 minutes to open the lid.