1. Put all the ingredients together and mix well and knead until smooth, or use a bread machine to help knead the dough for 20 minutes
2. Let the dough start to rise
3. When the dough is twice as large as it is, the fermentation is in place if you press it down and it won’t bounce back. Knead the dough again, let it air, and let it rise for 15 minutes; pull the dough into equal parts.
4. Put the small agent with the smooth side up and round it; put it in the steaming rack and cook twice until it is about twice as large; steam on high heat for 15 minutes, turn off the heat, and open the lid after 5 minutes
