1. Put about 5 grams of yeast powder into a bowl and add some warm water to dilute it into yeast water
2. Take 800 grams of flour into the container, pour in yeast water and appropriate amount of warm water, stir evenly with chopsticks
3. Stir it until there is no dry flour, then adjust it to a rough dough and leave it in a warm place to ferment. In winter, add more water to the steamer and boil it to about 50 degrees. Turn off the heat, and put the container of the pasta into the pot. Put the lid on the steamer and wait for fermentation
4. Put an appropriate amount of edible alkali into the bowl and dilute with a little water
5. The fermented dough is twice as large as the original, and the inside of the dough is in a honeycomb shape, that is, it is fermented. Spread dry flour on the chopping board. Put the fermented dough on the chopping board and pour the lye into the dough. Repeatedly knead the dough to make the lye evenly. Into the dough
6. After kneading the noodles for about 10 minutes, the steamed buns are soft and chewy.
7. The kneaded dough is kneaded into long strips and then cut into evenly-sized noodles, and there are no obvious holes on the cut surface, which means successful kneading.
8. Knead the cut dough powder into a steamed bun embryo and place it on the clean corn leaves.
9. Add enough water to the pot, put the kneaded steamed bun embryo on the steaming curtain, cover the pot and let it rise for 20 minutes, then start steaming
10. When the pot is turned on, the steam starts to count for 15 minutes and then turns off the heat. The winter steamed buns are turned off and simmered for 3 minutes before taking them out.
