Self-raising flour 300g steamed bread.

200g fermented grains (including rice grains)

What is the simplest formula of fermented steamed bread?

Mix flour and wine and knead for 20 minutes.

Divide the kneaded dough into 50g pieces, and put them on the oil steaming rack for one-time proofing until they are more than twice as big as the original dough.

Steam for 20 minutes, and it will be 0K, first small fire, then big fire.