Yes 1. Dry yeast (convenient, easy to operate and nutritious), 2. Fresh-keeping yeast (slightly worse than dry yeast, mainly because yeast is not convenient for long-term storage! ), 3. Old flour (difficult to master, neutralizing with alkali will destroy nutrients), and 4. Spontaneous flour (making flour takes a short time and can be done in 30 minutes. Generally, supermarkets will sell them). Why don't you try? Wish you success! ! 1. Dough: Dough can be made in two ways: 1 Soak the dough with fat dough (usually called big alkali dough), then pour the dough into it and stir it evenly. 8 hours after waking up, the dough is 1 times of the original, and then there is no sour taste in the face of alkali. Half an hour after waking up, you can put some vinegar in the pot to avoid buns. Be sure to put the steamed stuffed bun in cold water before electrifying. 2. Use filial piety to make dough (generally rapid production method) A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, soybean oil 1 2, warm water (250 grams -300 grams), and 20 grams of sugar according to the water consumption of flour. Practice: 1. Mix evenly. Dig a hole. 2. Add warm water and soybean oil to the pit. Copy the dough until it wakes up. It takes about 1 hour. 3. When the dough wakes up, make the steamed bread you want and roll it slowly. 4. Put the prepared blank into the drawer. Put cold water into the pot. Steam after plugging in 13 minutes. One onion and one ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Pour in soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to get steamed stuffed bun. 2. Ingredients of Sanxian steamed stuffed bun: 70g flour (two small bowls), 30g pork (half bowl), 5-6 fresh shrimps (minced) and half fried eggs. Practice: Add 1/3 cups of water to onion, ginger and mushrooms, mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs. Chop the cabbage and mix well without soy sauce to make buns. Steam steamed bread 15-20 minutes on a warm fire. Features: Steamed bread is soft, tastes like soup, delicious and nutritious, and is suitable for making basic steamed bread. Material a: flour 500g (sieved) salt 1/2 tsp instant dry yeast 1/2 tsp young sugar100g water 240ml white oil 3 tsp material b: double baking powder 65438+3 tsp. 2. Cover the dough with a damp cloth and let it ferment to twice its size. 3. Sieve the cooked dough under B, and then knead the dough until it is smooth. 4. Cover with cloth and rest before plastic surgery 15 minutes. Note: this method is most suitable for general homemade production, and it is simple and effective. After adding baking powder, be sure to knead it thoroughly, otherwise the steamed buns will be steamed. The following is the vegetarian steamed stuffed bun method that I summed up through several practices. Ingredients: dried vegetables (dried black and white vegetables sold in supermarkets), broken rice buds (a small packet like Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes and coriander. Practice: 1. Soaking dried vegetables, mushrooms and auricularia in water until soft and clean, and chopping; Boil frozen tofu in boiling water for five or six minutes, then take it out and cut it into pieces; Boil vermicelli in water, remove with a colander to control moisture, mix with sesame oil, and chop; Pour these and half a bag of sprouts into the oil pan and fry until cooked. 2. Wash the tomatoes, peel them, chop them, stir-fry them in an oil pan to get juice, rub them into velvet with a shovel as much as possible, add a proper amount of water until they are cooked into a red paste, and add chopped coriander and stir-fry for four or five minutes to get tomato coriander sauce. 3. Mix the sauce into the fried material, add a proper amount of spiced powder, and stir evenly to make stuffing. 4. Roll out the steamed bread, wrap it with stuffing and steam it for half an hour. Pay attention to stir-fry the stuffing a little more than stir-fry the oil, because it is dry vegetable material. You can try. It is really delicious. Materials for making crystal steamed stuffed buns: 250g of refined white flour, 50g of flour fertilizer, and 0/25g of pork suet/kloc. 250g soft candy, 4g alkaline water and warm water 125g. Practice: (1) stuffing. Tear off the suet, sprinkle with sugar 120g and dice (marinate for 3 days in summer and 7 days in winter). (2) making the foreskin. Pour the flour into the basin, add flour fertilizer (yeast) and warm water, stir evenly (water is added in three times according to 60%, 20% and 20%), knead into dough, knead until the face, hands and basin are smooth, and cover with cloth to prevent dehydration and dryness. After about 3 hours, I pulled a piece by hand and saw some holes in it. Put the noodles on the chopping board, press a nest in the middle, pour alkaline water into the nest, and then knead the noodles evenly until there are no yellow spots. Then knead the dough into long strips and pull them into 12 packets weighing about 35 grams by hand. (3) stuffing. Add some sugar to each steamed bun, wrap it, steam it in a steamer, take it out and put it in a basin. The practice of sauce meat steamed stuffed bun: sauce meat stuffing material: 1, fresh meat foam (you can also cook lean meat a little and cut it into fine dices. I like minced meat to make a paste. 2. Chopped green onion 3. Sweet noodle sauce 4. Appropriate amount of chicken essence, sugar and salt: 1. Put oil in the pot until the oil temperature is 70% hot, stir-fry minced meat, and then add sweet noodle sauce, sugar, a little salt and a little chicken essence.