Dissolve the yeast into about 1/3 of the warm water and stir evenly

Step 2

Pour the yeast powder into the flour

Step 3

Stir well with chopsticks

Step 4

Pour the remaining warm water into the flour

Step 5

Use chopsticks to stir into cotton wool

Step 6

Knead the dough with your hands until it is smooth

Step 7

Put the dough into a container and cover it with a lid, or cover the surface with a damp drawer cloth, and let it ferment in a warm place until it doubles in size. The length of time varies depending on the ambient temperature

Step 8

The inside of the risen dough will be uniform and honeycomb-shaped

Step 9

Spread a little thin flour on the chopping board, knead the risen dough repeatedly until the surface of the dough is smooth, and cut into pieces Open the dough. If there are air holes on the cut surface, continue kneading

Step 10

Knead until the cut surface of the dough is smooth and smooth without air holes

Step 11

Shape the dough into a long cylinder

Step 12

Cut the dough stick into equal amounts

Step 13

Use your hands Knead back and forth and shape into a round steamed bun shape

Step 14

Dip some flour into the bottom of the steamed buns and place them on the curtain, leaving a distance between each one. Cover the surface of the billet with a damp drawer cloth and continue fermenting to make the billet swell again. Ferment for about 20-30 minutes. Press the surface gently and it will feel elastic.

Step 15

< p>Place a damp drawer cloth in the steamer, put the steamed buns in, leaving a distance, and cover the pot lid. If the pot lid is not tight, it is best to wrap the edge of the pot lid with a cloth to prevent steam leakage

Step 16

After boiling the water in the steamer over high heat, turn to medium heat and steam for 25 minutes. After turning off the heat, leave it for 3-5 minutes before opening the lid