Authentic steamed bread cake is made by melting one gram of dry yeast with a spoonful of warm water of about 30 degrees, taking 50 grams of flour, adding yeast water, stirring evenly to form bread crumbs, adding appropriate amount of water, kneading into smooth dough, covering with plastic wrap, and fermenting at room temperature for two hours. Generally, the remaining flour is put into a basin, and an appropriate amount of cold water is added while stirring. After kneading, cover with plastic wrap and let stand for 30 minutes, and knead the unfermented dough into hard dough. Smooth dough dough is repeatedly pushed forward on the chopping board with the root of the palm. The dough is divided into five parts, supported by five small doses, and rolled into small cakes with a diameter of 10 cm respectively. Add one minute to each side of the cake with high fire to make it beautiful under medium fire, and then chew it for two minutes until it is slightly burnt. Finally, turn them into a small fire and bake them for two minutes and seven minutes.