1, prepare 300g of self-raising flour, 150ml of warm water and steamer.

2, add warm water to the self-rising flour, the water temperature should not exceed 35 ℃.

3, while adding water and noodles, and noodles for 5 minutes.

4: Wrap the dough in plastic wrap or plastic bag and let it rise naturally for 10 minutes.

5. Continue kneading until there are no visible yeast particles on the surface, and dip the surface of the dough into some plain flour to prevent it from sticking.

6: Roll the dough into long strips and cut into sections.

7. Cover the cut buns with plastic wrap or plastic bags and let them ferment naturally for 30 minutes.

8: Ferment the buns until they are fluffy and big.

9: Pour cool water into the pot and steam the buns for 20 minutes after the water boils.

10, after steaming, turn off the fire, 2-3 minutes after lifting the lid, to prevent the steamed buns from shrinking and hardening in the cold.