2. Then add 250g of clean water.
3. Knead the dough with the chef's machine for 4 minutes, then cover it with a wet cloth and start fermentation.
4. Fermentation is obviously twice as long.
5. Pour the dough on the chopping board, knead it into a circle and exhaust it, and then knead it into a long strip.
6. Divide into small doses of equal size.
7. Then knead the ingredients into steamed bread blanks with both hands.
8. Put the steamed paper on the water pad in the steamer, and then put the steamed bread blank in and cover it for 20 minutes.
9. Turn on the power supply for the second time and start heating, 20 minutes after the water is boiled.