1. Prepare ingredients, flour, water, and yeast.
2. The temperature of the water is about 40 degrees. According to the amount of water, pour the yeast powder and stir evenly.
3. Add the flour and stir while adding to ensure the proper ratio of water to flour.
4. Knead the dough, cover it with plastic wrap, and place it in a place with high temperature (next to the heater in winter), and wait for the dough to rise.
5. When the noodles are twice as large, they are ready.
6. In order to remove the sourness generated during the fermentation process, a small amount of alkaline noodles need to be added, the alkaline noodles are re-boiled with water, pour into the dough and knead well.
7. Place it on the chopping board, take an appropriate amount of dough and knead it into a circle, and use a rolling pin to roll it into a sheet.
8. Sprinkle salt first, sprinkle evenly, then add oil and mix evenly.
9. Roll into long strips and cut into even pieces.
10. Pinch both ends of each section tightly to prevent oil flow.
11. Just roll it into a round cake.
12. Put a small amount of oil in the pan, put the round cake in the pan, the fire is not too big, otherwise it will be easy to paste, and fry until both sides are golden (the cake will bulge in the process).
13. The hot steamed buns with crispy outside and soft inside are ready! (Because my pan is relatively small, so it is relatively small).
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