1. Put the yeast in warm water, stir and stand for 5 minutes, then pour it into the flour
2. Knead into a smooth dough
3. Cover with gauze, place in a warm place, and ferment for 2-3 hours
4. Fermented to 2 times the size, vented the air, kneaded smoothly
5. Rub into long strips and cut into 50g portions with a knife
6. Flatten
7. Put on the red bean ball
8. Wrap into a circle with the closing at the bottom
9. Leave a part of the dough, add the red pigment, pinch out the ears and nose, insert them on the wrapped dough, and poke the nostrils with a toothpick
10. Continue to wake up for 1-2 hours, put it in a pot, steam for 20 minutes over water, and then stuffy for 5 minutes
Tips:1. The most suitable temperature stone for fermentation is 35-45 degrees. It can be placed in a microwave oven or an air-conditioned room in winter.
2. Yeast must be activated with warm water around 35-40 degrees
