The bun skin will be soft and soft

Method 1: Use self-raising flour

Available in supermarkets. Mix the dough with warm water, leave it for a while, and let it cook as it goes. By the time it is put into the pot to steam, it has already completed the fermentation process, but the important thing to note is that the dry noodles used in the process of making steamed buns (what we call thin (transliteration) ) noodles), also use self-rising flour, not ordinary flour, this will have the best effect.

Method 2: Use baking soda

It is also available in supermarkets. Use warm water to knead the dough and leave it for a while. The time is longer than self-raising flour, at least half an hour.

For the above two types, the dough should not be too hard, and should not be too soft, just moderate. You will master it after practicing a few times.

As for how delicious the filling is, it’s completely up to your taste. As for the seasoning, we usually add ginger powder (or minced ginger) and five-spice powder (if there is no meat in the filling, I won’t add it at all) , even if there is meat, it is only a little bit, and most people don’t like the taste now), minced onions, minced garlic, oil, salt, soy sauce (or super-fried sauce), of course, you You can also add some hot sauce and MSG according to your preference, but our family doesn’t like this.