Make steamed bread with beer dough, pour the dissolved yeast liquid into the flour, add a proper amount of beer, and stir with chopsticks until the flour appears cotton wool. Live the dough until the surface is smooth, and wake it for five or six minutes. Roll the dough into a rectangular piece, paying attention to its thickness and uniformity. Wet your hands with water, pat the dough sheet to wet it, and increase the adhesion between the dough sheets; Roll up the dough, not too loose or too tight, and cut it into sections with a knife.

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