1. Add yeast powder to the flour and mix well.
2. Add clean water to the flour, preferably warm water not exceeding 35 degrees, and stir gently with chopsticks.
3. Knead it into a Sanguang dough with your hands.
4. Ferment in a warm place to double the volume.
5. Take out the dough and knead it well.
6. Divide the dough into two, knead a little red yeast rice noodle into one portion.
7. After kneading, a dough of two colors, one powder and one white, is obtained.
8. Divide the two colors of dough into equal numbers of even small pieces, and round them.
9. Flatten the small white dough and roll it into a skin.
10. Take a white dough and place a small red dough in the middle.
11. Squeeze it in a circle and wrap it into a bun shape.
12. After all is done, place it with the mouth facing down.
13. Make two cuts with a knife at the top to make a cross.
14. Put it in a steamer, cover with a lid, and let it stand for 15 minutes, then steam on high heat for 30 minutes, turn off the heat and let it rest for three minutes before opening the lid.
15. Just put it out of the pot and serve it on the plate.
Tips:no.
