Tools/ingredients: a steamed stuffed bun, meat stuffing.

Step 1: Hold the steamed stuffed bun in your left hand. Hold the bread mouth with your thumb and forefinger in your right hand. Because I want to take pictures, I can only demonstrate with my left hand. The steamed stuffed bun is also on the chopping board, so it's better to wrap it in my hand.

Step 2: Keep your thumb still and raise the edge of the dough bit by bit and wrap it in a circle.

Step 3: After the dough is crumpled and turned over, the pattern will come out. Pinch it with your thumb.

Step 4: That's how it ends.

Matters needing attention in wrapping steamed buns

1, we'd better use pork belly with two fat and eight thin to make the meat of steamed buns, so that the steamed stuffing of steamed buns is particularly tender and won't burn wood.

2. In summer, we use dough to make steamed buns. We don't need to wait until the dough is completely cooked, but we can see that the dough is slightly bigger than before. If the dough is completely cooked, when we roll the dough, wrap the buns and steam them in the pot, the dough may be cooked and the buns skin may be sour.

3. After the dough is kneaded, it is exhausted, kneaded into long strips, divided into agents of appropriate size, and then rolled up. This kind of steamed bread skin can't be rolled too thin, otherwise there will be no room for steamed bread skin, and it is easy to have dead skin.

4, the method of wrapping buns according to your own habits. You can wake up 10 minutes after the bag is finished. When you see that the steamed buns are rounder and fuller than before, you can steam them in the pot.