1. Put flour, black rice noodles, milk powder, and yeast together.
2. Stir it.
3. Add water to knead the dough and ferment at room temperature. It will ferment quickly this season.
4. This is fermented dough.
5. After venting, roll out the rectangular dough piece.
6. Apply a layer of vegetable oil.
7. Fold the left and right into three folds as shown in the figure, and apply a layer of oil.
8. Rotate the three-folded dough 90 degrees and roll it out again.
9. Fold left and right again to complete the second three-fold.
10. Roll it out again.
11. Divide into four parts.
12. I divide each portion into three.
13. On the steaming curtain, 12 pieces of dough were laid out in three layers.
14. Sprinkle some raisins on the surface, stir again for ten minutes, turn on high heat, and steam for 15 minutes.
15. The layering effect of the finished product is not ideal, but it tastes quite soft.
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