1. Mix 10 pounds of flour with 15 grams of gluten source, then add 3 pounds of warm water, stirring with chopsticks while adding water.

2. Stir to form a floc.

3. Form a dough. Let it rise for twenty minutes.

4. Roll the dough into long strips.

5. Cut into small pieces.

6. Flatten the dough.

7. Roll out the dough into a thin round cake.

8. Boil water in a pan, line the drawer with a drawer cloth, place the rolled out pancakes on the drawer, one after the other.

9. When the steamed buns are ready, roll them in your favorite dish and eat them.