2. Prepare dough ingredients: add warm water to yeast powder, add 1 teaspoon of flour and powdered sugar, mix well and let stand for a while; Sift the flour into a larger container, add salt and sugar and mix well.
3. Mix the mother water with bubbles and pour it into the flour.
4. Knead until there is no dry powder, add lard and knead evenly, continue to knead until the dough surface is smooth, then pick up the dough and throw it into the basin for 1 times, knead for 1 minute, then throw it and knead again for 3 times.
5. At this time, the dough, hands and pots are smooth. Roll the dough round, cover it and put it in a warm place for fermentation.
6. When the dough is fermented, you can make sesame stuffing, break sesame seeds in a cooking machine, add sugar powder and mix well.
7. Add lard and scrape evenly with a scraper.
8. Knead sesame balls with the same size, cover them with plastic wrap and put them in the refrigerator for refrigeration.
9. It takes about 1 hour for the dough to ferment to 2-3 times its original size, and then the dough is vented. Double-beat some flour to flatten the dough and vent it, knead it hard, and knead it again until the dough is smooth. Do the same for 2 times.
1. Take out the dough, sprinkle some hand powder and knead the dough into strips.
11. Cut into small dough of the same size.
12. Take a small dough and put it vertically.
13. Press it with the palm of your hand, and then press it around the edge.
14. Take the sesame balls out of the refrigerator, put the pressed dough pieces in the palm of your hand, put the sesame balls in the middle, and close the dough pieces.
15. round the steamed stuffed bun.
16. Turn it upside down, put it on the pad paper, hold the steamed stuffed bun in your hands and roll it again.
17. Put the wrapped steamed buns in a steamer, cover each steamed bun with a gap, wake up for 3 minutes, put cold water into the pot and bring it to a boil, then turn to medium heat and steam for 15 minutes.
18. After turning off the fire, steam for 5 minutes, slowly open the lid, and the round buns can be eaten.