caused by air drying. Willow-leaf steamed buns, whose appearance is similar to the shape of willow leaves, are called willow-leaf buns, which may be caused by too much alkali. Cracks in steamed buns are caused by the fact that the dough is not well fermented or the fermented dough is air-dried. If the dough is not well fermented, its internal organizational structure will not become fluffy, and its surface will crack due to expansion when heating, and the fermented dough will be air-dried, and its organizational structure will be fixed and will also become cracked after heating. The main raw material is flour, and the main process is steaming, which is rich in starch.