Add dry yeast to warm water and stir well to form an emulsion

Add flour slowly and stir with chopsticks to form a floury mixture with a little dry powder

2. Knead the dough into a hard and smooth dough

3. Put it into a silica bag and tie it tightly

Place it in the oven (or in a warm place) and choose to ferment.

4. Prove until the original dough is 2.5 times the size

5. Take out the fermented dough and knead it well

6. Roll it into a long strip

7. Pull it into about 110g dosage

8. Knead each dosage evenly and round it into a steamed bun billet

9. Place it in a steamer drawer

Bring the water of the steamer pot to a gentle boil. Turn off the heat, steamed buns billet molasses 20-30 minutes (winter) molasses until expansion, the dough is slightly light can be steamed

After a period of time the warm water has become cold, directly light the fire, cover the pot to steam

First small and medium heat until the water boils steam, change to high heat steaming 13-15 minutes

10. Open the lid after a minute

To prevent the possibility of retraction in case of rapid cooling

This is a good way to prevent the possibility of retraction in case of rapid cooling.