1. Put the flour, chicken feces and vine powder, milk powder, and yeast powder into the bread machine to disperse, let it stand for a quarter of an hour, add water to start the bread machine to set the first gear of the fermentation dough
2. Watch the water content of the dough in the middle. The water absorption of various flours is different, so you can slightly increase or decrease the water content if necessary (the dough is too dry and you can put a little water, if the dough is too soft, you have to add a little more flour), after the dough is made up, proceed Ferment
3. The dough is fermented to twice its original size and then taken out, divided into four portions
4. Each portion is divided into four large doses, each large dose is divided into four middle doses, and each middle dose is divided into four small doses.
5. Roll each small agent into a thicker round skin, stack the four skins diagonally
6. Slowly roll up, the rolled roll is cut from the middle
7. Put one end of the cut down into the steamer, leaving a good space in line
8. Turn on the heat, steam for 15 minutes, turn off the heat, simmer for a few minutes before taking it out
