Steps:

1. first flour, put the flour and yeast in the basin, pour the right amount of warm water and knead into a dough, the surface should not be too soft, too soft, buns will be paralyzed.

2. The surface is two times bigger or two and a half times bigger than the original one, and the surface is like a honeycomb inside, densely covered with small holes

3. I started to knead the surface, and I did it like I did the laundry, and I pressed one end of the left hand, and I kept on kneading with my right hand, and I started to make the surface thick, and I didn't feel like I was going to be able to get it to work at all

4. I kneaded for a while, and the surface started to turn into a smooth and delicate surface

5. The surface is very smooth, and it is also very delicate. The surface of the kneaded surface is very smooth, and the inside is also very delicate

6. so much so that it is rolled into long strips or there is no broken skin at all, very delicate

7. use a knife to cut it, to be uniform in size

8. cross-section of the small holes are very small, the buns cut in a warm place in the second fermentation

9. add water to the pot to lay a drawer cloth, with the corn husk can also be used to put the pot on the boil, the waking The buns are placed on the drawer, leaving a gap to prevent sticking together

10. 15 minutes after the pot is opened, according to the size of the buns themselves to determine the time

11, with a knife to press the buns down

12. two seconds to recover, very elastic.

13. white fat steamed buns are very tasty