1, left master the dough.

2. The filling is placed in the center of the dough.

3. The right thumb and forefinger knead the dough edge slightly upward.

4. Tip: The first folding is completed.

5. Keep your right hand posture. The left index finger pushes the edge of the dough to meet in the direction of the right index finger, and the left and right index fingers cooperate to complete the second folding.

6, the right thumb remains motionless, the right index finger moves to the periphery of the second fold, and the right index finger and thumb knead the edge ends of the two folds together.

7. Keep your right hand still. The left index finger pushes the dough edge to meet the right index finger, and the left and right index fingers cooperate to complete the third folding.

8. Hold the right thumb, move the right index finger to the periphery of the third fold, and hold the edges of the three folds together with the right index finger and thumb.

9. Repeat steps 5-8 to knead 2/3 of the dough circumference.

10, the left thumb presses the meat stuffing into the fold encirclement.

1 1. Repeat steps 5-8 to knead the last layer of dough.

12. Knead the edges of all folds together to form a chrysanthemum.

13. Put the steamed stuffed bun on the chopping board, and gently press down the seal of the steamed stuffed bun with the index finger of the right hand to make it smooth.

14, two opposite palms surround the steamed stuffed bun and move back and forth to make it smooth.