2. Step: Start mixing flour, beat two eggs into the flour, add 20g of edible oil and 35g of white sugar, then melt the yeast powder with a little warm water and pour it into the flour.
3. Stir the flour and ingredients evenly with chopsticks, and stir them into a flocculent shape. Knead the dough hard, this step is very important.
4. When the dough is kneaded into smooth dough, and the fascia can be displayed by hand, the bread made in this way will be strong.
5. Make the kneaded dough into smooth dough, cover it and put it in a warm place. It will ferment for about an hour or two. When the dough is fermented to twice its size, it is basically ready.
6. Take out the made dough, knead the dough to discharge gas, and then divide the dough into flour paste with equal size according to the size of the mold.
7. Roll each flour noodle into a duck tongue with a rolling pin, put in your favorite dried fruit preserves, then roll it up and knead the two ends together to make dough.
8. Brush the oil in the basin, put the dough evenly, add water to the steamer, let the dough wake up in the pot for 15 minutes and then steam on high fire. Turn off the fire after 35 minutes and stew for five minutes.