Step by step method

First of all, add proper amount of soda water and warm water, make flour into dough, and put it in a warm place to ferment into a honeycomb, which shows that the dough is not sour, indicating that the dough is made at the right time. If it is sour, you can add an appropriate amount of edible alkaline water when kneading the dough, put the kneading hands into the alkaline water evenly, let the alkaline water touch the dough, and then press it evenly on the slightly sour dough to knead the dough evenly. Until the fermented noodles have no sour taste, it is ok.

Then, continue to knead the dough evenly, and then divide the big dough into small dough of the same size. Put the kneaded dough on it, put the dough in the middle with both hands and put it on both sides. After moving back and forth a little, the dough facing the middle dough will agglomerate into a somewhat columnar green dough, and then put it on the dough table, leaving a small gap between them and covering it with a dry cloth (to prevent the surface from drying and cracking). The surface of the dough should be used. This shows that the dough can be steamed. Leave a small gap between them, cover the pot cover evenly, cover the gap at the edge of the pot cover with cloth, boil with strong fire, and then change to medium fire. According to the size of the dough, the steaming time is different, ranging from 40 minutes, 30 minutes and 20-25 minutes.

Finally, when you smell the fragrance of noodles, turn off the fire and wait for a while to get back to the pot.

Note: Do not cover the lid for a long time after turning off the fire, because the hot air will condense into water droplets on the lid, wetting the smooth surface of steamed steamed bread, thus affecting the finished product effect of steamed bread.