1. Two bowls of flour

2. Yeast and water are compatible.

3. Pour yeast water into flour and flour.

4. Make the dough, put it in the pot, cover it and ferment for one hour.

5. Fermentation is twice as big.

6. Eliminate air mass and continue mixing.

7. Cut the dough and steam it in a steamer 15 minutes.

Steamed bread, also known as steamed bread, steamed bread (in Shanxi dialect, Shaanxi Xifu dialect, Fujian dialect, Henan, northern Jiangsu, northern Anhui, central and western Shandong, steamed bread is a postposition, and some people think that steamed bread originated from the pronunciation of steamed bread in the dialect of the early Jin Dynasty. Guanzhong, Zhongyuan and other places call it steamed bread), which is one of the traditional pasta of Han nationality in China. It is a kind of food fermented and steamed with flour, which is round and bulging. This is stuffed, and later it is called stuffing-free steamed bread, and stuffed steamed bread. Usually people choose steamed bread as their staple food. Steamed bread is a food made by mixing flour with water and sugar, fermenting and steaming. The finished product is hemispherical or long. In Jiangnan, this kind of pasta with meat, vegetables and bean paste is called steamed bread, and steamed bread without stuffing is called white steamed bread. Delicious, soft and nutritious, it is one of the essential staple foods on the table. China has a vast territory, many nationalities, different tastes and different practices, so it has developed various steamed buns, such as white flour steamed buns, corn flour steamed buns, vegetable steamed buns, meat steamed buns, fried steamed buns and whole wheat steamed buns with different names.