1. The yuqian is clear and clean, and rub it with salt after draining.
2. Put the flour, water and baking powder into the bread bucket and knead it smoothly, and then naturally ferment to double its size.
3. Exhaust the steamed noodles and knead well, add elm money.
4. Knead well and let stand for a while.
5. Divide them into several equal parts and knead them into buns. Twenty minutes.
6. For a steamer with cold water, 20 minutes after boiling the water. Stop the fire and simmer for two minutes.
Tips:Dry the yuqian as much as possible and knead it in. If it is wet, mix in some flour and knead it into the dough.
