. Add dry yeast, baking powder and sugar into the flour. Shandong bumpy noodle big steamed buns practice step 2 2. and then mix well. Finally, use warm water to mix the noodles. Shandong bump face big steamed buns practice step 4 4. with warm water and into a soft dough and spread on the board. The first step is to put the soft dough into the dry flour and fold it with your hands to knead it well. Shandong pushing the big steamed buns practice step 6 6. after kneading well again into the dry flour for kneading well, according to this method repeatedly into the dough bump into 30% -40% of the dry flour, each time after kneading well and then bump the second time. Shandong bump into the large steamed bread practice step 7 7. the dough side bump into the dry flour while kneading, until kneading until smooth. Shandong pushing the big steamed bread practice step 8 8. then cut into six dosage. Shandong pushing the big steamed buns practice step 9 9. one by one to knead the dough dosage. Shandong pushing the big steamed buns practice step 10 10. knead the dosage into a semi-circular slightly higher ball shape and then molasses. Shandong bump noodles big steamed buns practice step 11 11. the dough molasses until gently pressed with a finger to show a small pit can be quickly rebound, molasses time of about 20 minutes. Shandong bump noodle steamed buns practice step 12 12. first steam pot water boil, and then the dough yards into the cage drawer, between the dough to leave a gap between the expansion, and finally cover the pot with a lid with a high flame steam 20 minutes. Shandong bumpy steamed buns practice step 13 13. fragrant steamed buns are ready. Shandong bumpy steamed bread practice tips bumpy steamed bread characteristics; steamed bread bright white, the entrance tendon chewy, sweet and large, wheat aroma rich. Warm tips; 1, with 500 grams of flour and noodles, inside the 15-20 grams of sugar, can remove the taste of yeast and baking powder, but also will be more prominent wheat flavor, but the sugar should not be put more to not eat out of the sweetness for good. Sugar is also the best partner of the yeast, can promote its rapid growth and fermentation. 2, water and flour to be softer, and then use the dry flour and then bump knead the buns to hard, the dough bump to the harder the better, about bump into the 30% to 40% of the dry flour can be, and every time you kneaded once and then blended into the second dry powder. If you like softer steamed buns, you can bump in 30% of the dry flour. 3, the dough in the molasses can be slightly swollen, steamed with high heat. The big fried spoon of this simple and quick way to make the "Shandong bump noodles steamed buns" is done, for friends who like to eat noodles reference! I also copy from, I hope to help you!