Warm milk to melt the yeast, let it rest for three minutes, flour and sugar in a clean bowl, pour in the milk with chopsticks to mix well, and then use your hands to knead the dough smooth and delicate, kneaded dough rolled into long strips, cut with a knife into small, uniformly sized dosage.

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I cut eight small dosages for the recipe, each weighing about 60 grams. Take a small dessert and flatten it with a rolling pin to form a round sheet.

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Cut the rolled out sheet into eight small pieces with a knife. Then divide the four pieces of dough into two groups. Stack the two groups of dough on top of each other and place them as shown in the picture.

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Grab a chopstick and place it in the center of the dough sheet, pressing down evenly and slowly. Take the chopsticks out when you're done.

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Then pinch the ends of the dough with both hands and squeeze them back tightly. Don't you think it's beautiful when you make the rolls?

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Steamer with water, cool water in summer, warm water in winter, a layer of oil on the steamer drawer or put a drawer cloth on the buns on the top of the embryo cover the pot cover fermentation than the original dough 1.5 times larger than the original dough, the hand weight of the dough is a light feel can be opened to steam, open the fire steam steam steam steam steam to medium-high heat steam for thirteen minutes, turn off the fire and then smothered for two minutes to open the lid.