Ingredients: low-gluten flour (also called cake flour) 200g, water 105g, corn oil 5g, yeast 2g.

Stuffing: Appropriate amount (whatever stuffing you like).

Production process:

1. Prepare all the necessary ingredients.

2. First, melt the yeast with water, then pour it into flour and stir until it is flocculent, then add corn oil, and finally knead it into a smooth dough, as shown in the figure.

3, the dough must be very smooth, the smoother the better, the texture of the kneaded dough is very comfortable, and the kneaded dough is kneaded into slender strips and cut into even facets, as shown in the figure.

4. Take a piece of dough and roll it into thick and thin dough with a rolling pin, as shown in the figure.

5. Put a proper amount of stuffing on the rolled round dough, as shown in the figure.

6. Wrap the stuffing and pinch it tightly, as shown in the figure, and a cute little steamed stuffed bun is ready.

7. Wrap all the sliced dough in turn and knead it, and then start to ferment the wrapped steamed stuffed bun embryo at room temperature, which takes 70 minutes. To test whether the fermentation is good, you can gently press the side of the steamed stuffed bun, which can rebound quickly, indicating that the fermentation is good, as shown in the figure.

8. Boil the water in the steamer in advance, put the fermented steamed bread embryo into the steamer with boiling water, start steaming, turn on the high fire for 10 minute, and finally turn off the fire for 4-5 minutes, then open the lid, and a pot of soft and white steamed bread is ready.

9. It's ready to serve, especially soft, and the steamed stuffed bun pleats are clear and not deformed, as shown in the figure.