1. The ingredients are ready.
2. Add yeast powder, sugar, and warm water to the flour to form a dough.
3. Fermented to twice its original size.
4. Take a small dough and knead it into a thin strip.
5. Divide into small portions after exhausting and kneading.
6. Take a piece of ham and wrap the noodles tightly on it.
7. Put it in the steamer.
8. Once fermented to double the size, it can be steamed.
9. Steamed.
Tips:The raw embryos of the fermented steamed buns become larger and lighter, and the steamed buns are soft.
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