1. Raw materials are reserved.
2. Pour all the ingredients into the bread machine.
3. Stir well.
4. After mixing into a dough, leave it in a warm place to ferment.
5. Fermented to about twice as big.
6. Vent the dough, knead it well, and divide it into even small doses.
7. Fully round to make a raw steamed bun.
8. Put it in the cage for 20 minutes.
9. Steam in a pot with cold water, turn to high heat and steam for about 13 minutes after the water is boiled on SAIC, turn off the heat, leave the lid uncovered, and continue to simmer for 3 minutes.
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