The method of making steamed stuffed buns with flour is as follows:

1. Prepare flour, yeast powder, sugar and water, and then mix the flour;

2. After the dough is smooth, cover it and ferment for about 2 hours;

3. After two hours, poke a hole in the middle of the dough by hand, which will not retract, indicating that it is done;

4. Divide the fermented dough into small dough;

5. Press the steamed stuffed bun to the middle thick and the periphery thin, and then wrap it with stuffing. Wrap it and put it in a steamer to wake it up for about 30 minutes. After the steamed bread is cooked, steam it on high fire for 8 minutes, then turn off the fire and let it stand in the steamer for 5 minutes.

6. In this way, the steamed stuffed bun is ready.

There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.

The ratio of flour to water is very important to dough. Many friends always say that it can't rise, maybe the dough is too hard. With less water and more noodles, the dough is hard, which is suitable for making handmade noodles. If there is more water and less flour, the dough will be soft when stepped on, and the finished product will taste poor. What proportion is appropriate? Approximate proportion: 500g flour, the amount of water should not be less than 250ml, which is approximately equal to: 2: 1.

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