First, the preparatory work:

Flour: 500g, yeast: 5g, warm water: right amount, salt: right amount, sugar: right amount, stuffing: according to personal preference, it can be meat stuffing, vegetable stuffing, etc.

Second, fermented dough:

1, add yeast to warm water, stir evenly and dissolve.

2. Pour the flour into a large bowl, add the right amount of salt and sugar, and stir well.

3. Slowly pour in the dissolved yeast water and stir it into a paste with chopsticks.

4. Knead the dough into a smooth dough by hand, cover it with a wet cloth, and put it in a warm place for fermentation, which takes about 1-2 hours until the dough is twice as big.

Third, making steamed stuffed bun skins:

1, take out the fermented dough, knead and exhaust.

2. Divide the dough into small pieces, each about 30 grams.

3. Take a small piece of dough and press it into a flat circle with your palm.

4. Roll the round dough into a thin round skin with a rolling pin.

Four, stuffing:

1, put the prepared stuffing in the center of the steamed stuffed bun skin.

2. Pick up the edge of the bun skin with your thumb and forefinger, slowly push it toward the center, and gradually wrap the stuffing.

3. Pinch the steamed stuffed bun mouth with your fingers to ensure that the steamed stuffed bun will not spread out.

Five, steamed buns:

1, put the steamed buns on the steamer, and add a proper amount of water in the steamer.

2. Cover the pot and steam over high heat for 10- 15 minutes until the steamed buns become fluffy and cooked.

3. Turn off the fire, wait for a moment, and then open the lid.

Nutritional value of steamed stuffed bun

1, provide energy: Steamed buns are mainly made of flour, which contains carbohydrates, which are the main energy sources, and can meet the needs of daily activities and organ functions.

2, improve immunity: steamed buns also contain nutrients such as yeast and mineral elements, which help improve immunity and prevent some diseases such as colds.

3. Promote digestion and absorption: The fermented yeast has antioxidants, which can protect the liver. At the same time, phytic acid in the fermented flour can be decomposed, thus improving the absorption and utilization of nutrients such as calcium, magnesium and iron, and promoting digestion and absorption.