Six Liang. Steamed bread contains a lot of water, which disappears after baking. A catty of steamed bread contains about 60% flour, so a catty of steamed bread is baked with 6 liang of dried steamed bread. Dried steamed bread, Beijing's pronunciation, is called "dried steamed bread": that is, the steamed bread is cut into thin slices, and then put into the pot to make biscuit-like steamed bread slices.