The specific operation method is as follows:
1. Pour the edible alkali powder into warm water, stir and mix, and let stand for about 10 minute;
2. Put the flour into the basin, dig a small hole in the middle of the flour, and gradually add the old flour and alkaline water to stir the flour until it is flocculent;
3. Knead the dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough into the basin, cover it with a wet cloth, and put it in a warm place (about 30 degrees) for fermentation;
4. After about 1 hour, the dough doubles. Grab a piece of dough with your hands, and the internal tissue is honeycomb-shaped, and the proofing is completed.
5. Knead the dough on the chopping board for about ten minutes until it is smooth, and try to make the dough not bubble;
6. Knead the good noodles into a cylinder and cut them into small pieces with a knife;
7. Arrange the cut dough in a circle;
8. If you don't like the round shape, just sort it out a little and turn it into a square knife to cut the steamed bread;
9. Add a proper amount of cold water to the steamer, spread wet drawer cloth or oil paper in the steamer, and put the arranged steamed bread on the drawer cloth with a certain interval in the middle;
10, cover and steam in cold water for about 30 minutes. Turn off the fire after the time is up, but don't open the cover immediately, and then open it after a few minutes.