Cooking Steps

1. 

   Step1:First pour 45g warm water into the yeast. Stir for two minute

2. 

   Step2:Enlarge all the remaining dry materials in the basin, and pour the yeast water from step 1 into the basin

3. 

   Step3:Finally, pour the remaining 100g water into the basin. Knead the dough by hand. The dough is dry. Knead it for a few minutes until the dough is smooth, and then it can be covered with plastic film for fermentation

4. 

   Step4:The fermented dough is twice as big as the original one. Just poke a small hole with your hand and don't bounce back. I ferment it in the oven. The oven has fermentation function. Knead the fermented dough for several minutes and divide it into nine parts. Each part is more than 50g. Knead it into a ball shap

5. 

   Step5:There should be enough space for the dough to be placed on the steamer. Let it continue to ferment for half an hour. The dough will be twice as big as before. This is to say that you can steam the steamed bread with cold water. Steam for about ten minutes and you'll be out of the pot.