1, first of all, the yeast with warm water, the temperature of the water must pay attention to can not be too high, the finger to try a warm feeling is good.

2, will stir the yeast water poured into the wheat core flour, little by little, add warm water to knead, the secret one, water must be added in small quantities, the dough kneaded can not be too soft, it is easier to shape. If you add too much water at once, the fermentation will not be molded.

3, and then fermentation, this fermentation should be carried out twice. The above kneaded dough, placed in a warm place, covered, slowly waiting for the fermentation, and so on until the fermentation to the original two times the size of the good, 2 hours in the summer can be.

4, buns wrapped, do not rush on the pot. To mold the buns placed on the board to wake up at least half an hour, but also add a steamer cloth to prevent drying. The purpose of this step is in fact to let the surface again fermentation stereotypes, so that the buns in the steam before the steamed into the size of the pot out of the steam, to ensure that the toughness of the skin of the buns, will not be sunken. This step is completed.