Four alone is not acceptable. Flour is only the main ingredient for making steamed buns. In addition, water and baking powder are also needed. Steamed buns, also known as steamed buns or steamed buns, are one of the traditional Chinese pasta dishes. They are a kind of food made of fermented and steamed flour. They are round and raised in shape. Originally with fillings, those without fillings were later called steamed buns, and those with fillings were called steamed buns.

Ingredients: Self-rising flour for steamed buns, warm water

1. Self-rising flour bought in the supermarket, you can choose the brand yourself

2. Because it is winter, add warm water and knead well. , it doesn’t matter if you can’t knead it very smoothly in this step, you will continue to knead it later. Don’t add too much water when kneading the dough, because the dough will become wet after fermentation. I put it under the air conditioner and let it rise in hot air for an hour until the dough doubled in size. If the room temperature is usually low in winter, it may take at least double the time. (Remember to cover the dough with a wet cloth, preferably gauze, which is highly breathable)

3. After the first dough is fermented, it can be divided into several small pieces and kneaded into various shapes according to your preference. Remember this time the dough must be kneaded evenly until the surface is smooth, and then fermented for the second time. (Remember to leave some space between the dough. They will grow overnight. I am a little tight at this distance.)

4. It is still very smooth up close. Sprinkle a little flour on the bottom and top of the dough to prevent sticking< /p>

5. For the second fermentation, I still put it under the air conditioner and covered it with a damp cloth. I was afraid that it would dry out if I blew it against the air vent, so I put a bowl in it. This time I fermented it for about half an hour. Generally, Fifteen to twenty minutes will do.

6. This is what it looks like after the second fermentation. You can see that the remaining gaps are basically filled.

7. Steam in the pot for fifteen to twenty minutes, and then Layer gauze on the bottom of the cage to make it easier to remove the non-stick pan from the bottom of the steamed buns. If the pan is too breathable, you can put a wet rag between the lid and the seam of the pot to prevent air leakage. After 20 minutes, you're done.