Add the yeast to the water and leave it for a while, the temperature of the water must not be too hot, the finger into the water can not feel hot, and not too cold, about 36 degrees, the activity of the yeast will be the best. Flour to add the right amount of sugar, in a clean basin.

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Pour the water that has melted the yeast into the flour, and use chopsticks to stir it clockwise, so that the flour becomes a wheat-like shape, and then keep kneading it with both hands until it becomes a three-gloss shape, that is, the basin is glossy, the hands are glossy, and the surface is glossy.

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Cover the mouth of the basin with plastic wrap, and put it in a warm place to ferment, about forty minutes, the dough is about twice as big as it should be, and insert your finger into the dough, and if the hole doesn't shrink, it means that the fermentation has been good.

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Roll out the dough into even dosage, and then use a rolling pin to roll out the dough into the center thick and thin edge. Place the pastry in the palm of your left hand, pinch up the first fold with your right thumb and forefinger, then push the pastry towards the first fold with your right and left forefingers, and repeat in a circular motion, the last fold should be joined with the first one, and the mouth should be closed tightly, and a beautiful bun will be shaped.

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After the bun is done, put it in the cage drawer to continue to rise, about 12 minutes. The purpose of the second rise is to make the buns fluffier.

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Place the buns in a steamer basket, add cold water, and steam over high heat. After about 8 minutes, lower the heat and steam for another 3 minutes or so. Turn off the heat after steaming, don't rush to open the pot, wait 3 to 5 minutes before removing the lid. If the lid is removed after the cease fire, the bun will be collapsed and the beauty will be affected.

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