Now I will share the process of making steamed buns with my parents, hoping to help my friends who want to improve their tucking skills. I also hope that my parents can give me some suggestions and improve my level.
Prepared Chinese cabbage and pork stuffing.
Mix the dough and then ferment it.
Knead the baked dough into a long strip, divide it into small noodles with the same size, roll it into a round dough sheet with a thin periphery and a thick middle, take a proper amount of meat stuffing and fill it in the dough sheet, hold the dough sheet in your left hand, and with the help of the left index finger pushing forward, the thumb and index finger of your right hand will crumple along the periphery of the dough sheet.
The thumb of the left hand can help to press the stuffing down, and the index finger of the right hand can lift it slightly when kneading, so that the buns can hold more stuffing.
In the process of pinching pleats, the thumb of the right hand should not leave the first pleat, and always pinch it.
When kneading, the index finger of the right hand moves along the periphery of the steamed stuffed bun at a uniform speed, and the width of each kneading should be uniform and the force should be uniform.
At the time of final pleating, knead the last pleat with the first pleat, and then arrange it slightly along the joint of the top pleat.
As long as you apply force evenly and the width of each pleat is relatively symmetrical, the steamed stuffed bun will look better.
With its fragrant stuffing and white and beautiful appearance, steamed stuffed bun is not attractive.