1, weighing flour, yeast, steamed stuffed bun baking powder. Firstly, the flour is weighed, and the consumption of various materials is calculated according to the formula of steamed buns and dough. The baking powder of steamed buns is weighed according to the ratio of 1.5%, and the yeast is weighed according to the ratio of 0.8%.

2. Mix the steamed stuffed bun baking powder with flour, and then add water, yeast and flour. With regard to the adjustment method of the amount of baking powder for steamed buns, the amount of baking powder for steamed buns is generally 1-2%, and the normal amount is 1.5% based on the amount of flour, which can be increased or decreased according to the situation of dough and the temperature.

3. After dough with smooth surface is made, put the dough into a pot, cover it, and place it for fermentation. Pay attention to heat preservation during fermentation. Generally, the optimal fermentation temperature is 35 degrees and the time is about 1 hour. Judgment method of fermented dough: After the dough is fermented, it looks like a honeycomb when it is torn open, and the volume of the dough should be increased by about 1 time.

4. Knead the dough into strips, smash it into flour paste with appropriate size, and then roll it, wrap it and steam it.

Steamed buns generally refer to steamed buns. Steamed buns, also known as steamed buns, are a famous traditional snack of Han nationality in China, which first appeared in Changzhou, Jiangsu Province during Tongzhi period in Qing Dynasty.

It is used to be called steamed buns in the areas of Jiangsu and Zhejiang, steamed buns in Sichuan and Wuhu, and steamed buns in Wuhan. There are 10 steamed buns in a steamer, and 10 steamed buns are a cage.

Soup buns originated from the soup dumplings in Kaifeng, the capital of the Northern Song Dynasty, and the modern steamed buns originated from Changzhou Prefecture in the south of the Yangtze River (now Changzhou City, Jiangsu Province), and then developed and evolved in various places, forming different tastes. Steamed buns are traditional snacks in Changzhou, Wuxi, Suzhou, Nanjing, Shanghai, Hangzhou, Ningbo and Jiaxing.

During the Daoguang period of the Qing Dynasty, modern forms of steamed buns appeared in Changzhou, Jiangsu Province, and formed their own characteristics in various places, such as delicious in Changzhou, delicious in Nanjing and sweet in Wuxi, but they all had the same characteristics as thin skin, delicious flavor and so on, and were also spread in Kaifeng and Tianjin.