1. Prepare self-raising flour 300g, warm water 150ml, and steam it.

2. Add warm water to self-raising flour, and the water temperature should not exceed 35℃.

3. Add water and stir the dough for 5 minutes.

4. Wrap the mixed dough in plastic wrap or plastic bag and wake up naturally 10 minute.

5. Continue to knead the dough until there are no obvious yeast particles on the surface. You can dip some ordinary flour on the surface of the dough to prevent adhesion.

6. Knead the dough into long strips and cut into sections.

7. Cover the cut steamed bread blank with plastic wrap or plastic bag for natural fermentation for 30 minutes.

8. Ferment the steamed bread blank until it is fluffy.

9. Pour cold water into the pot. After the water boils, steam the steamed bread blank for 20 minutes.

10, turn off the fire after steaming, and open the lid after 2-3 minutes to prevent the steamed buns from shrinking and hardening in cold.