Materials/Tools: 250g flour, egg 1 piece, yeast 3-6g, warm water 125g, bowl, chopsticks, plastic wrap, rolling pin, knife, rice cooker, drawer cage.

1. The above materials are prepared in turn.

2. About a spoonful of yeast.

3. Melt the yeast with warm water.

4. Pour the melted yeast water into the flour.

5. After watering the yeast water, don't knead the noodles. Stir with chopsticks first, and then become flocculent. If there is not too much dry powder at the bottom, you can rub it.

6. Knead slowly and forcefully. Knead slowly into a smooth dough.

7. Divide the dough into two small doughs, choose one of them, knead it evenly, then cover it with plastic wrap and put it in a warm place for fermentation.

8. Beat the eggs, then take out another dough and add a little egg liquid. If it is too sticky, add dry flour appropriately. Slowly knead into dough with suitable hardness and use it for fermentation.

9. After the dough is opened, its internal structure is honeycomb, and its volume is 1.5 ~ 2 times larger.

10, and then continue to knead the dough until the dough is cut and there is no obvious honeycomb. Roll the dough with a rolling pin, roll the dough with a rolling pin.

1 1. Pick up the white noodles, cover them on the yellow noodles, fold the long noodles, roll them up and cut them into appropriate sizes.

12, pour half a pot of water into the rice cooker, put the drawer cage, put the steamed bread and cover the lid.