B: Pour the dry yeast into warm water that is not hot, stir it gently and then pour it into flour.

C: Then use chopsticks to make the flour into ears of wheat; Add milk while mixing until there is no dry flour in the basin, then take off the chopsticks and knead the dough by hand until the dough is smooth and not sticky, and there is no flour on the basin and hands.

2. Flourishing: Cover the kneaded dough with a wet cloth or wet towel and put it in a warm place for fermentation, the time is about 1 hour, and it needs to be placed around the heating in winter, otherwise the time should be increased by half an hour to 1 hour. The fermented dough should be twice as large as the original volume and filled with bubbles.

3. Kneading: Knead the fermented dough hard again until the volume is reduced, and knead it into strips after the internal air is squeezed out.

4. Cutter: Cut the kneaded noodles into appropriate dosage forms. If you like round steamed bread, you need to round the dosage forms.

5. Proofing: pour 1 liter of clean water into the steamer, put it on the steamer, put the cut steamed bread agent on a piece of baking paper, put it in the steamer, cover the lid and wake it for 20-30 minutes.

6. Steaming: after the wake-up, steam on high fire for about 10 minute until the water boils, and then steam on low fire for 15 minute. When steaming, cover the edge of the pot cover with a towel to prevent steam from leaking out; The lid can't be closed immediately after steaming, so it should be turned off for 5 minutes before opening the lid.

7. Preservation: Take out the steamed buns, cool them, put them in fresh-keeping bags and put them in the refrigerator for cold storage.