5Add a little water and mix with chopsticks to make cotton floss.
7No need to be too smooth. Covered fermentation (I usually use about an hour to decide the fermentation time according to room temperature)
8Open your face and see. Its all honeycombed and fermented.
9Knead noodles (open the timer directly for 20 minutes without stopping kneading)
10The kneaded noodles are almost free of bubbles after cutting.
11Divide into ten equal parts
12Still knead and poke the dough high.
13Put it in a pot and cover it for half an hour.
14Firing, 15 minutes after SAIC
15Time is up. Open the lid immediately after the fire is turned off.
16White, fat steamed bread. Its ready to eat.
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