2. 300g of flour, 3g of yeast and 80g of sugar,150g; Watery; Firstly, the yeast is dissolved in warm water and left standing for 5 minutes; Pour flour and sugar into a basin, add yeast water, and stir with chopsticks while adding water.

3. After there is no dry powder, knead the dough by hand until it is smooth, and conduct primary fermentation for about 1 hour to double the size.

4. Cook glutinous rice in a rice cooker. After cooking, pour in appropriate amount of white sugar and brown sugar while it is hot, and mix well.

5. Stir-fry peanuts to remove the peanut skin and grind them into peanuts.

6. Mix chopped peanuts and glutinous rice for later use.

7, dough making, forced air discharge, divided into small dough.

8. Take a dough, roll it into a rectangle with a rolling pin, and the thickness is about 1cm, with glutinous rice in the middle.

9. Then fold the four sides in half and seal.

10, add water to the steamer, put the glutinous rice balls into the steamer for secondary fermentation. After about 20 minutes, steam on high fire for about 15 minutes. Turn off the fire for about 2 minutes, open the lid, take it out and cut it into sections.