1. After mixing flour and yeast powder, add a proper amount of water (tap water is enough this season), stir it with chopsticks into a flocculent shape, and then knead it into a ball by hand.

After fermenting for about two hours, I saw that the dough became quite big, so I took it to the chopping board and rubbed it patiently.

3. At this time, you can add a proper amount of condensed milk, powdered sugar and butter.

I usually knead it for at least fifteen minutes, and then make it into the shape of steamed bread. The longer I knead, the better the layer and the better the taste. Then steam on the pot. The bigger steamed bread takes more than 20 minutes, and the smaller steamed bread takes more than 10 minutes.