Ingredients required: 300 grams of plain flour, 20 grams of sugar, 150 grams of warm water, and 3 grams of yeast.

Preparation steps:

1. Put the flour, sugar and yeast into a container and mix well, then pour in warm water, stir it with chopsticks while pouring, and then knead it with your hands. Form a smooth dough, cover it with plastic wrap and let it rise in a warm place.

2. After the dough has fermented to 2-2.5 times its original size, peel off the inside and it will be honeycomb-shaped. It is almost ready for fermentation. The fermentation time is not fixed, it mainly depends on the degree of fermentation of the dough.

3. Sprinkle an appropriate amount of flour on the chopping board to prevent sticking, take out the dough and place it on the chopping board and knead it thoroughly.

4. Then knead the dough into a smooth cylindrical shape.

5. Use a knife to cut the dough into evenly sized dough. The knife should be clean and neat, and the cutting surface should be neat.

6. Place the cut steamed bun embryos into the steamer and cover with the lid for secondary fermentation.

7. When the green embryos are obviously larger than before, put them into a pot with cold water and steam them over high heat for fifteen minutes. The specific time will also depend on the size of the steamed buns. When steaming, be sure to cover the pot lid to prevent air leakage, otherwise the steamed buns will be dented.

8. Do not open the pot lid immediately after turning off the heat. Wait three to five minutes to open the pot. Cover and the delicious steamed buns are ready.