1, a catty of flour, a quarter bag of angels.

2. Pour the prepared Angela into the prepared flour with warm boiled water. If the water is insufficient, you can continue to add warm boiled water to the flour until the dough doesn't stick to your hands. Put in a pot, cover and ferment for 20 minutes.

3. After fermenting for 20 minutes, add dry flour to the fermented dough again, continue to stir until the dough surface is smooth and not sticky, and then put it in the pot to cover the fermentation. I add flour twice at a time and ferment it three times.

4. Divide the dough fermented for the last time into batter with the same size and put it in a steamer. Be sure to note that the water in the steamer is cold water, and the batter should be raised in the steamer 15 minutes before steaming the steamed bread. First, boil the water in the steamer with a small torch. After the water boils, steam on medium fire 10 minute, then steam on high fire 10 minute. Don't hurry to get the steamed bread after steaming it. You can take it out in five minutes. Steamed steamed bread will look ugly and taste bad when picked up immediately.