2. To make steamed bread, first choose flour, choose sand powder and add some corn flour (the ratio of flour to corn flour is 3: 1).

3. Flour making: put 500g flour into a basin, add 5g yeast, stir evenly with chopsticks, slowly add about 30% warm water, about 250ml, stir with chopsticks while heating the water's edge until the flour becomes flocculent, put it on a panel and knead it repeatedly until it is smooth and elastic, put it back into the basin, cover it (or seal it with plastic wrap), and ferment it in the sun.

The flour will ferment in about two hours. Put the flour on the panel (put some dry flour), add 3g baking soda, knead the flour repeatedly, and evenly knead the baking soda into the flour. After kneading, put the flour back into the basin, cover it, and make a second proofing for about 0.5 hours.

5. Put the noodles that have been proofed twice on the panel with dry flour, knead the noodles into long strips, divide them into several equal parts, knead them into round steamed buns, or cut them into long steamed buns with a knife.

6. Put the steamed bread blank into a steamer with cold water (steamed bread must be put into a pot with cold water), light it, turn off the fire after boiling for 20 minutes.

7. After turning off the fire for 5 minutes, take out the steamed bread; The steamed bread made in this way must be soft and delicious.