Ingredients: 32g of medium gluten flour, 16g of yeast water and 1g of oil

1. First, pour the yeast liquid into the flour and stir it evenly with chopsticks.

2. Then make the dough into a smooth dough by hand (pay attention to hand hygiene).

3. Cover and put aside for fermentation for about one hour.

4. Until the dough is fermented to twice the original size, it means that the fermentation is successful.

5. Then divide the dough into several portions, take one portion and knead it into long strips, with thin ends and slightly thick middle.

6. Roll it up from one end and roll it into a round cake.

7. Then flatten it with a rolling pin and roll it into thin slices (thickness according to personal preference).

8. Brush the pan with a little oil, put in the crust, and bake with a small fire cover.

9. Turn it over several times in the middle, and wait until both sides are golden, and the steamed buns will bulge.

1. The steamed buns baked in this way will be very soft, so you can clip the meat by cutting an opening.