300 grams of flour

Warm water 150g

Angel dry yeast 3g

How to make steamed buns?

Yeast+warm water, stir well and let stand for 5 minutes. Mix with flour, knead into a smooth and delicate dough, and ferment in a warm place to double the size.

Squeeze the dough, let it stand and relax for 10 minute, and cut it into about 30g.

Roll the cut agent in dry flour and roll it into a round dough with a thick middle and a thin edge.

Put a proper amount of stuffing in the middle of the dough, drag it with the palm of your left hand, and pinch the thumb and forefinger of your right hand for the first time. Then press the thumb of the left hand on the first pleat, and pick up the second pleat with the index finger of the right hand. And so on, slowly squeeze out more pleats until the whole steamed stuffed bun is squeezed out.

Put the wrapped buns in a warm place and wake them 10-20 minutes. Steamed buns are slightly swollen and look fluffy and round, so they don't need to be twice as big.

Put it in a steamer, boil water over high fire, steam for 15 minutes on medium fire, turn off the fire for 5 minutes, and then lift the lid and take it out. Be careful not to let water vapor fall on the steamed bread.