Want to do buns can go to the following places to learn:

1, a variety of breakfast store: some breakfast store will recruit apprentices, you can go to learn to make buns.

2, the major food websites: there are detailed teaching videos, you can learn a variety of different buns.

3, snack food training institutions: there are professional teachers, excellent technology and a variety of samples.

Baozi, originally known as steamed buns, also known as cage cake, rumored to have been invented for Zhuge Liang, the Qing Dynasty later by the steamed buns, is a very satiating staple food, is a traditional Chinese food, and is still indispensable to people's lives.

"Egg and fennel buns" practice:

Materials: 400 grams of medium gluten flour, 5 grams of dry yeast, 10 grams of sugar, 240 grams of cold water, 3 eggs, fennel 1, 30 grams of vegetable oil, 4 grams of salt.

1, mesquite flour, dry yeast, sugar, cool water ready.

2. Pour the dry yeast and sugar into a bowl of cool water to melt them, stir all the ingredients into a flocculent, knead the dough into a smooth ball, cover with plastic wrap and leave it in a warm place to ferment.

3. Wash the fennel, drain well, and add 3 eggs.

4: Add 10 grams of cold water to the eggs in a bowl and beat well; set aside to cool.

5, fennel finely chopped, and cooled egg pieces, a little salt and mix well; this piece of the best in the package before mixing, in order to prevent fennel meet salt out of the soup.

6, the dough is 2-2.5 times the size of the original, hand patted with a bang sound, lift the dough, the interior is full of uniform air holes, and the dough has a long pull.

7: Roll the dough into long strips, cut into even-sized pieces, and roll into rounds.

8, take the appropriate amount of filling on the skin, how much depends on their own hands.

9, according to their own techniques into a round bun.

10, will be placed in a steamer mat spread in the steamer, cover fermentation, the bun is the original 1.5 times the size and rounded, open the pot after steaming for about 15 minutes can be simmered for 5 minutes, to prevent because of the sudden cold and the surface of the surface wrinkles and collapse.