Tear the flour fat (also called the old noodle and noodle starter) into small pieces and soak it in warm water for 30 minutes.

Take a proper amount of flour (as shown in the figure, usually in 4 small boxes) and put it in a clean basin. Add the soaked flour fertilizer and soaked water to the flour. If the water is not enough, add it as appropriate. The ratio of liquid to solid is 1:2.

Start kneading dough. I like to put it in the bread machine and choose the kneading fermentation gear.

If there is no toaster, knead it, cover it and put it in a warm place for fermentation.

Ferment to 2-3 times the original size, poke a hole with your finger, and it is better not to rebound.

Dissolve about 2g of soda ash with a little warm water and add it to the dough.

Put dry flour on the panel, knead the dough by hand, knead the alkaline water and dough evenly, and then cut it with a knife until even pores are visible. If the fermentation is excessive, the amount of alkali should be increased. If the pores disappear or are too few, it means that the alkali is put too much and needs to be fermented again.

Shape the kneaded dough into a long strip, cut it into pieces with uniform size, and make it into any shape according to your own preferences.

Put the pot in cold water, put a cover cloth on the steamer (steaming paper or silicone pad can be used), put the dough in, and pay attention to leaving enough gap. When the fire starts to steam, start counting and steam for 25 minutes.

Try not to open the lid during steaming, turn off the fire after 25 minutes, and after 3-5 minutes, open the lid and enjoy the big white steamed bread.