The most critical step in steaming steamed bread is to make dough. The degree of dough must be well mastered. Steamed steamed bread will not be smooth and not made enough, so steamed bread will not be soft, and there will be heat. If it is too small, it will not be steamed, and if it is steamed for too long, skin will also be steamed on the steamed bread.

1. Put half a bowl of warm water in the bowl, and then pour the baking powder into the water for soaking, as shown in the figure below.

2. Slowly pour the soaked baking powder into the flour and keep stirring.

3. Mix the flour into a flocculent shape, as shown in the figure below.

4. Then slowly soften the flocculent flour into dough by hand.

5. Put the kneaded dough in a warm place for fermentation, and it will grow twice as big in about half an hour. That's enough.

6. Press it again to exhaust, soften it into dough and wake up for 20 minutes.

7. Knead again and wake up two or three times, so that steamed buns are good.

8. After going back and forth several times, separate the noodles into small balls and then make them into steamed buns.

9. Put it in a cold water pot and wake up for fifteen minutes before firing.

10. Cover, fire and steam for 20 minutes.

1 1. After the fire is turned off, keep it stuffy for three to five minutes before opening the pot, and the steamed bread is taken out.