Ingredients for white steamed buns: 3 cups of ordinary flour (makes six), 1.5 tsp of dry yeast, about 1.5 cups of warm water, 1 tsp of baking powder. Method: 1. Dissolve the dry yeast with warm water, slowly Slowly pour in 2.5 cups of flour. Knead it with your hands into a smooth dough that is moderately soft and hard. 2. Cover or cover with plastic wrap and ferment in a warm place for about 1 hour (the time can be shorter in summer) until it is doubled in size. The dough should be honeycomb-shaped. 3. Transfer to the fermented dough. Add baking powder and remaining flour to the dough (add little by little), and continue kneading until the dough is relatively hard. It is not necessary to add all the flour. Cover with plastic wrap and let rest for 10 minutes. 4. Divide the dough into six parts, roll each part into a long strip and make a nest of dough, then roll out the dough and let it rest for another 5 minutes. 5. Put it in an oil-free pan and sear it over medium heat (the original one seems to be half-cooked, then bake it in a 350C oven for 5-10 minutes. It will be crispy on the outside and soft on the inside). As long as When it's almost ready, increase the heat and brown the cake a little, which will also make it crispy on the outside and soft on the inside.