1. Wet the drawer cloth, put the steamed bread on it and use the cooking stall.
2. Specific practices:
1. Prepare 500g flour, 250g clear water, 6g yeast and proper amount of sugar.
2. Put the flour into a large plate, add sugar and 6g yeast, stir well, pour in water, and stir into a floccule.
3. Knead by hand until the surface is smooth.
4. Knead the cloth and ferment it to twice the size.
5. Take out the fermented noodles, knead them evenly and degas them, and knead them into strips.
6. Cut into noodles of equal size.
7. Fold the dough inward by hand to make a round steamed bread dough blank.
8. Let the steamed bread dough stand 15-20 minutes.
9. Add enough cold water to the pot, put the fermented steamed bread dough into a steamer, steam for 15-20 minutes after the water boils, and then turn off the fire.
Take it out after 2-4 minutes.