1. Sprinkle dry powder on the dough table and knead the dough until smooth.

2. Roll it out with a rolling pin and let the dough vent.

3. Fold the two sides backwards, then fold them up and down, and then roll them out. Repeat this step for three times.

4. Divide the dough into even small balls.

5. Take a dough, knead it with the palm of your right hand, with the fingers of your left hand cooperating so that the whole face is inward and the mouth is downward, knead the dough with your hands in tandem, then knead it into an oval shape, and put it into a steamer in turn, leaving a certain space between each steamed bread for secondary fermentation.

6. After twenty minutes, the steamed bread is obviously bigger and can be steamed in the pot. Steam for 20 minutes, turn off the heat and steam for 3 minutes.

The specific steps are as follows:

1. Sprinkle dry powder on the dough table and knead the dough until smooth.

2. Roll it out with a rolling pin and let the dough vent.

3. Fold the two sides backwards, then fold them up and down, and then roll them out. Repeat this step for three times.

4. Divide the dough into even small balls.

5. Take a dough, knead it with the palm of your right hand, with the fingers of your left hand cooperating so that the whole face is inward and the mouth is downward, knead the dough with your hands in tandem, then knead it into an oval shape, and put it into a steamer in turn, leaving a certain space between each steamed bread for secondary fermentation.

6. After twenty minutes, the steamed bread is obviously bigger and can be steamed in the pot. Steam for 20 minutes, turn off the heat and steam for 3 minutes.