The same purpose can also be used to make Fuyang steamed buns, and the steps are the same. Production steps: 1 kg flour mixed with warm water and flour, put it in a basin and keep it awake for about 30 minutes. Knead the dough in normal temperature water until the gluten is washed out. Put the washed batter aside, cover it and let it stand. After precipitation, pour off the clear water on the top of the batter and mix well for later use. Take out the pan (non-stick pan is best) and brush it with a little oil to prevent it from sticking. Pour a tablespoon of batter into the pot and bake it. Gluten can be added with a small amount of baking powder, steamed in a cage, and waited for a few minutes after the flameout. Finally, shred the gluten and add it to other side dishes, and roll it with the baked steamed bread skin to serve. The steps of starch are the same.