Step 1, weigh the ingredients respectively: 500g of common flour, 200g of animal whipped cream, 4g of dry yeast, warm water140g, and 40g of white sugar. Step 2, melt the dry yeast with warm water and stir evenly. Step 3, mix the white sugar and flour evenly, while pouring the cream. Step 4, stir with chopsticks to form a block, and knead by hand into a uniform and smooth dough (knead by hand for about 20 minutes). Step 5, put the kneaded dough into a basin, cover it with plastic wrap, ferment it in a warm place (more than 30 degrees) for 40-50 minutes. Poke the hole in the middle of the dough with your hand, and it means that the dough has been made in Step 7, and take it out and put it on the panel. When the skin is smooth, stop kneading the dough. Step 8: Divide the dough into two strips. Step 9: Knead into small strips, and cut them with a knife (the size is the same as that of jiaozi). Step 10. Put the cut small pieces on an oiled steamer. Step 1 1. Cover the lid for secondary proofing1.