Traditional handmade steamed bread has simple patterns.

1. Boil the yeast powder in warm water, add the flour, stir it with chopsticks into a flocculent shape, and then knead it into a smooth dough by hand.

2. Cover with plastic wrap or cover, put in a warm place, ferment to twice the size, knead the dough into smooth dough, and divide it into flour agents of appropriate size.

3. Take one of the dough, knead it into a smooth dough, knead it into a spindle shape with a thick middle and thin two ends, with both ends about 2 cm, and flatten it by hand.

4. To separate one end, press it by hand, press out the grain with a knife, grab one end and fold it up, put a red date in one corner (dried red dates are soaked in advance), and do the same at the other end.

5. Cut the fan-shaped part pressed on the top into three parts with scissors, gently knead it by hand, put the steamed bread on the cover curtain and wake it for about half an hour.

6. Brush the oil on the steam grate, put the steamed bread into the steam grate, drain the water in the steamer, put it into the steam grate, start counting after steaming, and steam for 25 minutes (depending on the size of the steamed bread).

7. When steaming, turn off the fire, don't rush to open the lid, and simmer for 5 minutes before opening. Take out the steamed bread, put it in a breathable basket, cool it and wrap it in a fresh-keeping bag for preservation.