1.2 grams of yeast and 40 degrees warm water 200g open, slowly into the flour and stir into the floc roucheng smooth dough. Sealed plastic wrap into the refrigerator cold fermentation 10h, fermented dough surface of a honeycomb (night and surface could be second days in the morning).
2.Dough fermentation good exhaust spheronization, stick with the plane rolling into 3 mm thick slices, chopped green onions washed.
3.Dough evenly sprinkle with sesame oil, sprinkle salt, five spice powder and onion, rolled into a cylindrical shape from the side. With a knife cut into equal size sub agents, wake up about 15 minutes.
4.Add enough water in the pot, put into the fire tray cloth rolls, SAIC steaming for 15 minutes, 2 minutes after the cover out of the pot.