I used to use medium gluten flour to make baotou, but I accidentally saw that the pocket of low gluten flour indicated that I could make steamed bread that day. The steamed bread made of low gluten flour was extremely soft and tasted good, so I decided to use low gluten flour to make steamed bread in the future. The method is the same as that of ordinary steamed bread, such as dough mixing, fermentation, kneading and deflation, proofing and steaming.