Ingredients: 1000 grams of flour.

Accessories: 8 grams of low-sugar resistant dry yeast, 500 grams of water.

Steps:

1. Put a small amount of water in the basin, the amount of water is within the formula, add yeast and soak for a while.

2. Add flour and the remaining water.

3. Living as dough will be more sticky at first.

4. The kneaded dough does not need to be very smooth; place it in a warm place to ferment.

5. The fermentation time is a little longer in winter, about 2 hours, and the dough is fermented until the basin is basically full.

6. Open the dough and take a look. There are big honeycombs in the dough.

7. Take out the dough on the chopping board, sprinkle it with flour, and knead it vigorously. The picture shows the beginning of kneading.

8. Knead until the dough is smooth, then continue kneading.

9. Knead until the dough is as soft as the picture, with basically no air holes. This requires kneading for 15 minutes.

10. Divide the dough into 10 portions and cover with plastic wrap to prevent drying.

11. Take a piece of dough and knead it vigorously in a circular motion.

12. If the dough feels soft, add an appropriate amount of dry flour and knead vigorously until all the dry flour is integrated into the dough.

13. Knead until it is very smooth and gradually begin to round.

14. Turn the dough over and it will look like this.

15. Use both hands to round and heighten the lower part of the dough.

16. Place corn husks under the dough and put it into a steamer; let it rise for 20-30 minutes (the rising time in winter is slightly longer).

17. The dough after proofing has begun to expand and become lighter; at this time, put cold water in the pot, start on low heat, and steam for 15 minutes.

18. When the time comes, turn off the heat and open the lid immediately. Be careful not to let the water in the pot lid drip on the steamed buns. The steamed buns in the picture are already dripping with water droplets.

19. Place the steamed buns on a mat to cool, and cover the surface of the buns with gauze.

20. After the steamed buns have been completely cooled, cut them into pieces and see that they are very delicate and dense.