The mysterious soft belt has some q-bombs. The more you chew, the more fragrant it is. How to make cream muffins?

Pour sugar into a basin, pour boiling water, and stir with an egg beater until there are no particles. Pour milk at room temperature, add yeast powder, and stir the yeast to dissolve. Sift in flour, tapioca starch and baking powder, stir with an egg beater until there are no particles and it becomes paste, and lift the egg beater to make it flow. Ferment in a warm place until it is full of bubbles. Pour in the oil and stir with an egg beater for 2~3 minutes. Brush the mold with oil, pour in the batter, shake it a few times to make bubbles, and then ferment for 10 minutes until it is full. Put water in the pot, boil it, put it into the mold, steam for 30 minutes and stew for 5 minutes. Let it cool, pour out the muffin and cut it into small pieces with a knife.