1. Mix self-raising flour with warm water (25~30 degrees) at a ratio of 2: 1. You can add a small amount of sugar, then knead it evenly by hand, not too soft, and it is best to pick it up as a whole after stirring.
2. Add a piece of wet cloth (white gauze is best) to the dough and let it stand for more than 30 minutes. If you don't have gauze, you can cover it with a big basin, but when steaming steamed bread, you still need to put a wet cloth under it, so everyone should prepare a piece of pure cotton white cloth in advance;
3. When the flour is fermented, the stuffing can be prepared. I use vegetarian stuffing. The main raw materials are cordate telosma, pumpkin and eggs. In order to taste better, you can fry the stuffing with a small amount of oil for one minute, add salt and other seasonings and stir well.
4. Cut the dough into small pieces. If you make steamed bread, roll it into a circle with a rolling pin. Not too thin, equivalent to 4 times the thickness of jiaozi's wrapper. If it is too thin, the bottom of the steamed stuffed bun will rot. Then put the filling in the middle and knead the wrinkles along one side of the dough by hand. If you are making steamed bread, you can directly knead it into a shape similar to bread by hand;
5. Wrap it and put it directly into the boiling water pot. Let the steamed buns and steamed buns ferment in the pot for the second time, and the steamed taste will be softer;
6. Steamed bread and steamed buns should be taken out of the grate within 5 minutes, otherwise the taste will be hardened because steam drips on the steamed buns or steamed buns;