Preparation materials: 500g of medium gluten flour, 5g of dry yeast, 250g of water, and appropriate filling?

Production steps:

1, 500g of medium gluten flour, 5g of yeast and 250g of water are put into the mixing basin of the chef's machine, and the dough is kneaded for 5 minutes. Rub the palm of your hand hard and rub it several times to make the dough as smooth and delicate as possible.

2. Take out the dough and knead it a few times, then knead it round and long.

3. Divide into 40g doses and cover with safety film or fresh-keeping bag to prevent air drying.

4. Squeeze a dough and roll it into a dough with a thick middle and a thin side.

Step 5 fill in the stuffing

6, wrapped in buns

7. The wrapped steamed bread is stored 1 hour, which is obviously larger. Gently press it with your fingers, it feels soft and bounces smoothly, indicating that fermentation is suitable. Steam in a boiling water pot for 15 minutes, turn off the fire and stew for 2 minutes, and take out.

8. Finished product drawing