How to write the production process of secondary steamed bread?

The production process model of secondary steamed bread is as follows:

Fan Wenyi:

My aunt first moved a pot of flour and poured the yeast powder into warm water, so that the flour could be fermented better, and then poured it into the flour and put them together hard. Gradually, the original glistening flour slowly turned yellow, became solid and became QQ soft dough. However, yeast and flour have not been completely integrated, and some places are still difficult to dry.

At this time, the aunt wrapped the dough in cloth and put it on the bed. I was curious and asked my sister. Sister said, "This will warm the dough and make it produce carbon dioxide. After an hour or two, the dough will be more fragrant and softer. "

Fan Wener:

I first mix the yeast powder with warm water, then squeeze the carrot juice with a juicer for later use, and then pour two Jin of flour into a clean basin. Then I pour the prepared eggs, sugar, yeast water and carrot juice into the flour and knead, pinch and press it with all my strength. At first, I couldn't knead it well. My hands are covered with flour and sticky.

My mother gave me guidance: "The ratio of water to flour is wrong, so you should continue to add flour to it." I kneaded the dough hard and everything paid off. I finally kneaded a big, smooth and round dough.

Fan Wensan:

I remember that a few days before steaming steamed bread, grandma prepared fermented water first, then pulled out radish, planed radish, cut meat and cooked bean paste. She is very busy.

After these preparations, the day before steaming steamed bread, Grandpa Zhu, the master of steaming steamed bread, came to my house. In the evening, Grandpa Zhu and my grandpa carried two bags of flour, poured them into a large fermentor and stirred them vigorously with two long rolling pins.