2. Prepare the required ingredients. Add yeast, sugar and normal-temperature water into the mixing barrel of the chef's machine, stir them into dough with chopsticks first, and then knead them into smooth dough at low speed and then at high speed. No chef's machine is put in the basin and rubbed by hand. Cover with plastic wrap and set aside to let the dough ferment. In summer, the temperature is high and the fermentation is fast, and it will be fermented in about 1 hour. When the temperature is low in winter, it can be fermented in a microwave oven or oven, and a bowl of hot water is placed next to it to increase the humidity and temperature.
3. It is good to ferment the dough to twice the size. When the dough is pulled apart, it presents a dense honeycomb inside, and there is no other odor, only the fermented fragrance, so that the dough is fermented.
4. Put the fermented dough on the chopping board, sprinkle a proper amount of flour on the chopping board to prevent sticking, knead the dough carefully, and fully exhaust the air in the dough. If the dough is too soft, you can add some flour and knead it into a dough that is neither soft nor hard. Then make a small dose and roll it into a steamed bun skin with thin sides and thick middle. Some people like to eat big steamed buns, others like delicate small steamed buns. Make the dosage according to your own preference.
5. Take a steamed stuffed bun skin and add a proper amount of honey beans. The honey beans I use are ready-made and can also be made by myself. Wrap it in the shape of a small steamed bun and pinch it tightly.
6. The shape of the steamed stuffed bun is turned upside down and arranged into a circle. Because of the honey beans, the surface may have a bulging shape. It doesn't matter if you knead it a little, it will be smooth.
7. Brush a little water on the surface, dip a few black and white sesame seeds on it, put it on the steamer, cover it, and let it stand for fermentation for about 2 minutes again.
8. After the bean bag blank is fermented to be white, big, fluffy and light, you can fire it, and steam it for 12 minutes after the fire. I use a rice steam cooker, and SAIC will be in SAIC in 1 seconds, so it will only take 12 minutes. If you use an ordinary steamer, you should adjust the time according to the size of your own bean curd blank and your own pot. Don't open the lid after steaming the bean bag, and then steam it for 5 minutes to prevent the bean bag from collapsing after cooking.
9. Regardless of steaming steamed buns and bean bags, two steps are the key. If you do these two steps well, the bean bags will not collapse. These two steps, one is fermentation, fermentation must be in place, not excessive fermentation, nor insufficient fermentation. The other is that the dough must be allowed to stand and wake up after finishing and shaping. Only by doing these two steps well, whether it is steamed bread or bean curd, it will be soft and white, and the surface will be smooth without potholes.