The theme of Douyin 6 is steamed buns.

Liu means steaming, and Liumo means steaming the buns, or heating the buns.

Steamed buns are one of the traditional Chinese pasta dishes. They are fermented and steamed flour. They are round and raised in shape and originally have fillings. The ones without fillings are called steamed buns and those with fillings are called steamed buns.

The introduction of how to make steamed buns is divided into high pile steamed buns, square steamed buns and square roll hard-noodle steamed buns according to their shapes.

The dough is kneaded repeatedly by hand more than 20 times and turned into a 6 cm high dome-shaped steamed bun, which is called high pile steamed bun.

To make square hard-surface steamed buns, roll the dough into long strips, pat them into 6 cm high rectangular strips with your hands, and chop them with a knife into square steamed buns that are 8 cm wide and 10 cm long.

Square roll-shaped hard-surface steamed buns are made by rolling the kneaded dough into large 0.5 cm thick slices with a rolling pin, brushing it with white sugar water, rolling it into a roll shape, cutting it into squares and cutting it with a knife into square steamed buns.

The same square roll hard noodle steamed buns.

This kind of steamed bun has less water, more flour, and less fermented dough when making the dough. When mature, the bun has layers of texture, smells fragrant, and tastes sweet when eaten, so it is called hard-noodle bun. It is indeed a delicacy that you will never tire of eating.

dessert.