Hello, I'm Xiao Ai, and I'm glad to answer this question. The steamed stuffed bun skin is slightly thicker in the middle and thinner around, because I have been making steamed buns. Obviously, the steamed stuffed bun skin is thicker in the middle and thinner at the edge, so it is easier to handle and cooked here. Let me talk specifically about how to make steamed buns!

1. Stir the flour first. Dissolve 5g yeast in warm water at 35℃, stir it evenly, then pour it into 1000g white flour, stir it upside down to form a flocculent dough, knead it into a smooth dough, and stir it at high temperature for one hour.

2. Clean up the dining table, cut it for use, and prepare the meat to be cut into small pieces for pickling.

3. Pour the meat into the leek and stir well. Add soy sauce, soy sauce, sweet noodle sauce, sesame oil, steamed stuffed bun and finally add salt.

4. The inside of the noodles is honeycomb, which proves that the noodles are awake. Knead the dough, exhaust the air, and divide the dough into equal small pieces.

5. Roll a small round cake with a thin edge and a thick center with a rolling pin.

6. Put the steamed stuffed bun in, pinch a little more steamed stuffed bun pleats from the edge, and wrap the steamed stuffed bun.

Our family usually likes to eat buns wrapped in this way. The bottom of the steamed stuffed bun reported in this way is not easy to leak, which is very delicious.