1. Pour the flour into the basin, and mix the yeast powder or baking powder with the water (the water should not be too cold or too hot) and stir well, so that the dough will be made faster.

2. We can use this time to adjust the stuffing of steamed buns, and the color and flavor of steamed buns are all here, which is very important.

3. After the dough is done, knead it, cut it into dough (I don't like eating it too big), roll out the dough, and put the stuffing into the skin to make various packages.

4. put it in a pot and steam it. Rub some water under the steamed buns so as not to touch the bottom. Leave a gap in the middle when putting it, because the steamed buns will be much bigger when cooked.

5. The utensils of steamed buns should be sealed, which usually takes about half an hour to steam (depending on what fire is used)

6. Steamed buns will bounce up as soon as they are fingerprinted, so you can eat delicious buns!

1. Meat buns stuffing

Buy a catty of pork stuffing (mutton. Beef) One green onion, one ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil and salt, monosodium glutamate (chicken essence) and stir well to get the stuffed bun.

2. Three fresh stuffed buns < P > Ingredients: 71g flour (two small bowls), 31g pork (half a bowl), and fresh shrimp < P > 5.

practice: add 1/3 cup of water to onion, ginger and mushrooms), mix the cooking wine with shrimp meat and minced meat, add salt, then mix well and add scrambled eggs, chop the cabbage heart

and mix well without soy sauce to make buns. Steaming steamed buns on warm fire for

1.5-21 minutes.

Features: Steamed buns are soft, like soup when eaten, delicious and nutritious.

Steamed buns are made in the same way, but their tastes are not necessarily the same.