1. First, the yeast is melted with about 3 grams of warm water, stirred until there are no dry powder particles, and then added to the flour several times. After being stirred into a flocculent shape, it is kneaded into a smooth dough with a basin, a face and a hand. If the surface on the basin can't be scraped, you can use chopsticks. Cover with plastic wrap and ferment.

2. Whether the dough is fermented well depends on the fermentation state, not the time. Then, the state of good fermentation is that the volume is obviously twice as large, the finger pokes down, the hole does not retract, and then it is torn open with rich honeycomb tissue, indicating that the dough has been fermented.

3. Steamed buns don't need to be kneaded very hard to exhaust air, but can be kneaded slightly, and then divided into small doses of similar size. Every small dose is rolled into skin, and we like to eat steamed buns with thin skin and big stuffing. However, those who make dough must remember not to pursue thin skin too much, because it is too thin, which will easily burn the yeast to death and turn it into a dead noodle.

4. I packed pork and shallots. This stuffing is my personal preference, so I'm not particularly verbose. The trick of the bag is to pull the dough with your right thumb and forefinger and move forward a little bit. Just twist it into a round mouth.

5. The key to keeping steamed buns from collapsing is to wrap them without covering anything, let them blow in the natural wind for two minutes and fix their shape. But the time can't be too long, too long will dry the epidermis.

6, then brush the steamer with a layer of oil, then put the wrapped steamed buns on it for secondary fermentation. The secondary fermentation is good, but also depends on the state, that is, the volume is obviously expanded and the hand feels light.

7. When steaming, I usually use cold water to cook the pot, turn on a small fire and steam for about 25 minutes, which depends on the size of the steamed buns you pack.