1. Prepare 200g of flour, pour 3g of yeast powder into warm water of about 40 degrees Celsius and stir evenly. Slowly pour the warm water containing yeast powder into the flour and knead the dough with your hands or chopsticks.

2. The three lights should be achieved when kneading noodles, namely basin light, surface light and hand light. Cover the dough with a lid and place it in an environment of about 40 degrees Celsius for fermentation. When the dough is fully expanded and has a honeycomb shape inside, with a slightly sour aroma, the dough is ready.

3. Take the fermented dough to the dough board and knead it firmly, cut it into long strips with a knife, knead the strips into regular rectangular parallelepipeds, then cut them into small pieces with a knife, and place the dough pieces regularly. Put into steamer.

4. Bring the water in the pot to a boil over high heat. After the water boils, turn to low heat and heat for another 30 minutes. The steamed buns will be steamed.