1. Add 10g sugar to 300g flour.
2. Add 3g yeast.
3. 1g salt.
4. Pour 200g warm milk in portions.
5. Use chopsticks to stir into flocculent.
6. Knead into a smooth dough.
7. Cover the lid and leave it in a hot place to ferment to double its size.
8. Fermented to a honeycomb shape at the bottom.
9. The fermented dough is exhausted, and the dough is constantly kneaded to expel the air inside, and cut with a knife, so that the cut does not have large bubbles.
10. Knead into strips.
11. Cut into small pieces.
12. Put it in a steamer for a second fermentation for about 20 minutes, and the steamed buns after the second fermentation will become slightly larger.
13. After the cold water pot is boiled over high heat, continue to steam for about 15 minutes, turn off the heat and simmer for about 3 minutes.
14. Steamed buns.
15. It's very soft.
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