1. Pour the yeast, sugar and milk into the bowl.

2. Stir well with chopsticks and let stand for five minutes.

3. Pour the flour into the yeast water and stir it in one direction, so that the flour and water are mixed evenly, and finally it is flocculent.

4. Knead the flocculent dough a little by hand. Be patient and don't rush. You will feel the dough become delicate and soft little by little, and finally you will get a smooth dough.

5. Cover with plastic wrap or wet gauze and ferment in a warm place until the dough is twice as big.

6. Sprinkle a proper amount of flour on the chopping board, take out the dough and do the kneading work.

7. Knead the fermented dough, repeatedly knead evenly and exhaust. Gently press the dough with the palm of your hand and press it into slightly flat strips.

8, about 60 grams of a dose. The kneaded dough has a smooth section and no air holes, so it can be taken directly.

9. put enough water in the steamer and burn it to about 40 degrees. Put the steamer paper on the steamer and put the steamed bread on it.

10. After the fire boils, turn to medium heat for steaming 15 minutes. Turn off the fire and stew for 3 minutes before opening the lid, so that the steamed bread is not easy to retract.

1 1, just out of the pot.