5 grams of yeast

One tablespoon of sugar

Moderate amount of water

How to make steamed steamed buns

1. Put the yeast and sugar into the flour

2. No dry flour

5. Knead the dough, cover with plastic wrap and let it rise in a warm place

6. Let the dough rise until it doubles in size, and press it with your hands without shrinking

7. And when the dough tears apart and has a large honeycomb shape, it's ready

8. Sprinkle the dry flour on the counter, and knead the dough until it's smooth

9. 10. Fold back the sides

11. Fold up the top and bottom again, roll out again, and repeat this step three times

12. Divide the dough into small, even portions (I have 800 grams of dough***, so I divided it into 12 portions of 66 grams each)

13. Take a portion of the dough, and knead it with the palm of your right hand, while the fingers of your left hand work together to form the dough into a smooth surface

14. Close the mouth face down

15. two hands one in front of the other rub, will be rolled into an oval dosage

16. in turn, put the steamer basket, each steamed buns between the distance to open some distance, for the second fermentation

17. twenty minutes, the buns dose obviously become bigger, you can on the pot steam

18. twenty minutes of steam on a high flame, turn off the fire, and then three minutes of false steaming, on the good