1. Mix baking powder and dry flour evenly in proportion for later use. (The ratio is one catty of flour, five grams of yeast, five to eight grams of baking powder and ten grams of sugar. Mix baking powder in flour).

2. Dissolve dry yeast and a little sugar in water, and make dough with the flour of step 1. Note: the water temperature should not exceed 35℃, and it is best to use warm water of 35℃-40℃ for dough in winter.

3. Cut the dough into steamed bread embryos and let it stand for half an hour. (The awakening temperature is 32~35℃ and there is a certain humidity; You can also wake up in the steamer, and the water in the pot under the steamer is boiled to about 35~40℃).

4. Put the proofed steamed bread embryo into a steamer for steaming.