1. Ingredients: 400 grams of flour, appropriate amount of rice wine, appropriate amount of yeast

2. Mix rice wine and water evenly. Be sure to use homemade rice wine. Many canned rice wine has been destroyed. Although it is alive, it has the smell of rice wine, but the yeast has been killed and cannot rise.

3. Add 400 grams of flour and stir into batter.

4. Fermentation can be done by keeping the temperature at about 30 degrees. In summer, fermentation at room temperature is sufficient and fast. In winter, fermentation at room temperature will be very slow, but it can still be fermented at room temperature, but the timing requires more than ten hours. After fermentation, the volume of the yeast increases 2-3 times, and many bubbles can be seen. This yeast paste is fermented.

5. Add all the flour into the batter and knead it into a dough of moderate softness and hardness. This step requires adding water. The amount should be based on kneading the dough into a hard dough.

6. Continue After fermentation, the volume still increases 2-3 times. If you dig out the dough, you can see honeycomb-like pores, and the dough is ready. Fermentation time is 2 hours.

7. Knead the risen dough repeatedly until the surface is smooth and even, then divide into portions, and then knead into rounds one by one. After the buns are formed, cover them with a drawer cloth or plastic wrap and continue to proof for 20 minutes. Steam over high heat for 30 minutes.