Stir the yeast powder and warm water evenly, and the temperature of warm water shall not exceed 35 degrees. High water temperature will kill yeast activity. Then add flour to make a slightly hard dough and let it stand for fermentation. Dough fermented in warm water will be much faster.

Take out the fermented dough and knead it vigorously. The longer the dough is kneaded, the smoother the steamed bread will be. After kneading, it will be pulled into a small dose of the same size.

Take a flour dough, knead it into a circle by hand, and adjust it slightly to form a semi-circular sphere.

After all steamed bread is made, put it on the curtain, cover it with a wet cloth, let it stand for secondary fermentation to double its size, and then steam it by hand.

Put water in the steamer, put cold water in the steamer, put oil on the grate, and don't put the steamed bread too close, otherwise it will be crowded together when steamed.

Bring the fire to a boil and steam for about 30 minutes after SAIC. Open the lid and take out the pot. Steam with stainless steel pot, and put cold water on the pot as much as possible. If there is too much distilled water in the pot and it can't be steamed, it's easy to dump the steamed bread and it will be hard. Another point is that steamed bread will shrink and harden if it is not steamed for a long time.