Put the flour, clear water and yeast powder into the chef's machine, start stirring, knead the dough into smooth dough, cover it with plastic wrap, and ferment it in a warm place until the dough doubles in size.

Knead the dough evenly repeatedly, divide it into 12 portions, knead it round and knead it into long strips.

3. The two ends are rolled into the middle, rolled together, and forcibly picked up with chopsticks.

4. Cut four round petals with a knife and insert a red date in the middle of the flower core.

5. Put the finished flower steamed bread blank into a steamer and put it in a warm place for secondary fermentation for about 20 minutes. Steam for 20 minutes after SAIC. Turn off the fire and stew for 3 minutes before opening the lid.