One pound of dry flour can make about 15-20 buns. After using 500 grams of flour, water and other ingredients to make a dough, the dough will be about 760 grams. If the steamed buns are 30 grams each, it will be enough. There are 20 bottles, if one is 50 grams, it will be about 15 bottles, if it is about 70 grams, it will be 11 bottles.

Ingredients: 300 grams of flour, 5 grams of yeast, 20 grams of sugar, 4 grams of baking powder (optional), 165 grams of warm water, and an appropriate amount of bun filling.

Zero failure How to make bread?

1. Clean the countertop. If you are not used to it, you can also put it in a larger container. Make a larger circle in the middle of the flour (also called a nest), put yeast and sugar in the middle, and if there is baking powder, sprinkle it evenly outside the flour to prevent direct contact with water.

2. Pour most of the water into the middle of the flour and stir with your hands to dissolve the sugar and yeast.

3. Stir the flour and water little by little, and add the remaining water.

4. Finally stir it into a flocculent shape.

5. When kneading the dough, the key action is to rub the dough forward with the roots of your palms, so that it only takes four or five minutes to knead it into a smooth dough.

6. Place the dough in a plastic bag to rest for 10 minutes to make it softer.

7. Take out the dough and roll it into a long strip.

8. Divide into 10 even portions.

9. Sprinkle some flour and flatten slightly with the palm of your hand.

10. Use a rolling pin to roll the dough slightly to one third of the way, ensuring that the rolled out dough is thick in the middle and thin around the edges. Tip: During operation, sprinkle other ingredients with flour and place them in a plastic bag to prevent them from drying out.

11. Finally, roll it out to look like this, and then wrap it with your own filling.

12. Wrap and put them in the cage one by one, cover the lid and let them rise for one hour. In summer, half an hour is enough. If you don't have enough time, a good way is to boil the water below and heat it slightly and then turn off the heat. This can greatly reduce the time for the dough to rise.

13. After the water is cooked, turn on the heat. Turn off the heat ten minutes after the water boils. The hot buns will come out of the pot. Take the buns out of the cage while they are hot. They will stick to each other after a long time. On the steamer cloth.