Preparation materials: medium gluten flour, 10g sugar, 4g baking powder.

1, put baking powder into warm water and stir until it melts;

2. Put sugar into flour and mix it into dough;

3. Knead into smooth dough and put it in a warm place to ferment to twice the size;

4. Poke the dough with your fingers dipped in flour without rebounding or collapsing, indicating that the dough is ready;

5. Knead out the bubbles in the dough;

6. There are no big holes in the cross section of the kneaded dough;

7. Knead into a smooth dough;

8. Let the steamer stand for 20 minutes for secondary fermentation;

9. Put cold water on the pot. After the water boils, steam it for three minutes with low fire, and then steam it with high fire. Turn off the fire for a total of 15 minutes. Don't open the lid immediately after turning off the fire, let it stand for five minutes before opening it.

10, finished product.