1. baking powder (Angie) stir with warm water (boiling water is not allowed, it will burn off the activity, cold water won't work, it won't open). It doesn't matter if baking powder is more or less, but it will affect the fermentation time;

2. Slowly pour the water mixed with yeast powder into the flour and start kneading. After the yeast water is used up, use clear water, cold water in summer and warm water in winter. The dough should not be too hard, but soft;

3. Smooth the dough surface, cover it with a piece of wet gauze, cover it, and let it stand in a warm place for fermentation.

3. Generally, summer is very short, 30-40 minutes; You can put it next to the heating in winter. Note: Make sure the dough is fully fermented.

4. Put the fermented noodles on the chopping board, which may be sticky and sparse. Add some dry flour and knead for a while. After kneading for a while. Pull the agent to form. After kneading the steamed bread, be sure to leave it there for a while before steaming it out. Put it on a steamer, add cold water to the pot, put the steamer in and start steaming (don't wait for the water in the pot to boil before steaming steamed bread). ) Bring the fire to a boil and turn to medium heat for 40 minutes.

When steaming, it is best to buckle a heavy object on the lid to avoid gas loss as much as possible.