Put all the ingredients in the main ingredients into the cook's machine and stir until they are put into the cook's machine. Turn on gear 1 for stirring for 3 minutes, turn gear 3 for stirring for 5 minutes, turn gear 1 for stirring for 3 minutes, and turn gear 3 for stirring for 5 minutes. Stop the machine after kneading.
Take out the dough, put it in a container, cover it with plastic wrap, and ferment at room temperature for 8 hours. Stick flour with your fingers and insert it into the dough. Remove your fingers. If the finger marks do not disappear or the dough collapses, it means that the dough has been fermented.
Mix the edible alkali with 1 teaspoon of warm water, take out the dough and put it on the console. Stick the alkaline water by hand and knead the dough slowly. Stick the alkaline water, knead the dough, then stick the alkaline water, and then knead the dough. In this way, knead the alkaline water into the dough.
The kneaded dough is evenly divided into 8 parts.
Take a small dough, knead and round, put it on a steamer padded with sand cloth, ferment at room temperature for 1 hour, and the dough will grow about 1.5 times.
Put cold water on the pot, count after gas, cook over medium heat for 15 minutes, turn off the fire, and open the lid after 3 minutes.