Ingredients: 500 grams of flour, about 6 grams of yeast powder, a little baking soda, a bowl of warm water and a proper amount of red bean paste.

Exercise:

1, sprinkle yeast powder in warm water, just cover it with a layer, the water temperature should not be too high, not more than 40 degrees, otherwise the yeast will die;

2. Put the yeast water into the flour and stir it into a flocculent shape with chopsticks, which is easier to knead;

3. Knead the flour into smooth dough with bowl light, hand light and surface light;

4. Spread gauze on the flour, then seal it and put it in a warm place for fermentation. An hour later, the head of the noodle was twice as big, and it was soft to knock with a water hammer.

5. Knead the noodles again to expel the air inside. The kneaded dough is smaller, but it is also larger than before fermentation;

6. Make the noodles and start modeling. It is twisted into long strips and then cut into small pieces;

7. Take a small piece and knead it into dough;

8. Spread red bean paste evenly on the dough;

9. Roll it up again to form a tube;

10, roll the cylindrical red bean paste into sections;

1 1, press it down horizontally with chopsticks, and it will come out like fried dough sticks;

12, then pull both sides by hand and close the head;

13, not much to say about steamed bread, just knead it into a circle, pay attention to whether it is round or oval;

14, steam on the drawer for about 20 minutes (start counting after water escapes).