Main ingredient: 500g of high gluten flour

Accessories: 10g of yeast and 200g of warm water. 1. Put the warm water into the basin, then put the flour and yeast into the hard dough. Then put the dough on the case with a small wooden bar pressure about 200 times, until the surface of the light. Then roll the dough into long strips and pull them evenly into small dosages, each containing about 75 grams of dry flour. Then knead the dough into cylindrical shapes about 8-9 cm high and 3 cm in diameter, with a spherical top and a concave bottom, place them in a basin, cover them with a thick damp cloth, and leave them in a warm place to molasses for 40 minutes. During the process of molasses, the buns should be kneaded three times, and dry flour should be added when kneading, and force should be exerted to make the steamed buns have many layers. After kneading still have to keep its original shape, so that the role of the yeast, steamed buns can be on the cage when the raw agent swelling up.

2. On the cage will first be soaked in water in the cage cloth, wringing out the water spread on the cage drawer, will be placed on the buns spaced out, and then a piece of wet cloth covered in the top of the steamed buns, buckled on the cage cover, press the corners of the wet cloth, high-flame steam more than 20 minutes or so into.