Ingredients: 500g flour.
Accessories: 3g of baking powder, granulated sugar and red bean paste.
1, add warm water to a small pot, then add baking powder and sugar, mix well and melt completely.
2. Pour the flour into the basin and you can start kneading.
3. Knead until the dough is moderately soft and hard, round the dough, cover the lid and put it in a warm place for fermentation.
4, when the dough rises, it will ferment well, and the use of sugar will make the dough ferment very fast.
5. Take out the fermented dough and knead the dough evenly until the dough is transparent.
6. Then knead the dough into strips with uniform thickness.
7. Cut the long noodles into equal doses. If you want to wrap a big steamed bun, cut a big dose. If you wrap a small steamed bun, cut a small dose. Then flatten the doses one by one.
8. Use a rolling pin to roll the squashed agent into a steamed bun skin with a slightly thicker middle, but it should be noted that the periphery of the steamed bun skin should not be too thin.
9. Take out the ready-made bean paste and cut a small mouth on the packaging bag for later use.
10. Squeeze the bean paste directly on the bun skin. If you like to eat bean paste, you can squeeze more stuffing on it.
1 1, after putting the bean paste stuffing away, you can close it and knead it into steamed buns. Put paper on the steamer, put the steamed stuffed bun on it, wake it up for a while until the steamed stuffed bun is one-third larger than the original one, then fire and boil water over high fire, and steam it for eight minutes after SAIC.
12. Turn off the fire and let it sit for 5 minutes, then open the lid and you can eat.