Ingredients: flour 1000g, warm water 500ml,! Yeast 15g, baking powder 10g, sugar 15g.

Pasting process: 1, pour the yeast into warm water, stir to mix and let it stand for about 10 minutes;

2. Put the flour into the basin, dig a small hole in the middle of the flour, gradually add baking powder, sugar and yeast water and stir the flour until it is flocculent;

3. Knead the dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough in the basin, cover it with a wet cloth, and place it in a warm place (about 30 degrees) for fermentation;

4. After about 1 hour, the dough is twice as big, and a piece of dough is grabbed by hand, and the internal tissue is honeycomb, and the proofing is completed.

Production: 1, knead the dough on the chopping board for about ten minutes until it is smooth, and try to make the dough without foaming;

2. Knead the dough into a cylinder, cut it into small pieces with a knife, and add the prepared meat stuffing to make buns;

3. Add an appropriate amount of cold water to the steamer, spread wet drawer cloth or oil paper in the steamer, and put the finished steamed buns on the drawer cloth with a certain interval in the middle;

4, cover, cold water on the pot and steam for about 30 minutes, turn off the fire after the time.

5. When steamed, you can't open the lid immediately, because the temperature inside the pot is high and the air pressure outside is high, and the high air pressure outside will crush the steamed buns, causing fingerprints or collapse and retraction, so wait for five to ten minutes after steamed buns, and then slowly cool down before opening the lid, which will be soft and delicious.

I hope the experience will be useful to you.