2. Open the baking powder, find a basin, put a large cup of warm water, and then add the baking powder. You can add a little more, but not too much, according to the amount of 5g yeast in a catty of flour. Then gently stir to make the yeast powder dissolve quickly.
3. After the yeast is added, add the flour, stir while adding the flour, and knead the flour by hand. Pay attention to keep the moisture content of the dough, and don't be too dry and not easy to ferment. That is to say, the hand should not be too hard to touch, and the dough can be slowly recovered by gently pressing a pin with the hand.
4. After the dough is kneaded, put it in a basin for fermentation. It is best to put the basin at a slightly higher temperature. For example, put the basin on a warm mountain surface. The temperature of warm water will not be hot by hand. In this way, the dough can ferment quickly, especially in winter.
5, when the dough is fermented to about 2 times of the original, you can take it out, sprinkle some raw noodles on the chopping board, rub the dough on it, make steamed bread, and put it in a steamer. Pay attention to the gap left in each steamed bread so as to continue fermentation. Leave the steamed bread in the steamer for half an hour before steaming. The pot can be cooked in about half an hour. So the steamed bread is ready.