2. Add yeast into clear water and stir for 5 minutes.
3. Put the flour into a large bowl, add the milk powder and mix well.
4. Dig a hole in the middle of the flour, slowly add water, stir the flour by hand while adding water until it is crumby, grab the dough and wipe off the powder on the basin wall and hands.
5. Move to the silica gel pad, knead vigorously, knead into smooth dough, cover with plastic wrap, and ferment at room temperature 1 hour to 2.5 times the size.
6. Sprinkle a small amount of flour on the silica gel pad (outside the formula), take out the fermented dough and exhaust it, and knead it into smooth dough again.
7. Roll the dough into a round cake, roll it up from one side and roll it into a long strip.
8. Cut it into small doses of uniform size with a sharp knife. It should be cut across the board. The cut section is smooth without pores.
9. Add enough water to the pot (outside the formula), put oil paper on the steaming plate, put steamed bread embryos at intervals, cover the pot and wake up for 20 minutes.
10, steam 12 minutes, don't open the lid after turning off the fire, and wait for 5 minutes before eating.