2. Add warm water and noodles. Mix the dough with warm water, and add water several times in the process of mixing the dough. According to the ratio of 500g flour to 50% warm water and 1% yeast. You can add the right amount of sugar and eggs.
3. Add yeast powder. If you ferment with yeast powder, you must add baking powder. The amount of baking powder is half that of yeast powder, so the noodles will be soft and fluffy.
4. Mix noodles. Rub it slowly. If the dough sticks to your hands, put some water on your hands and knead it, so it won't stick to your hands. It is necessary to achieve "three lights", that is, face light, basin light and hand light, so that the face can be easily rubbed.
5. Wake up. Change the dough into a wet cloth and ferment it in a warm and closed space until the dough doubles in size. The time is about 1~ 1.5 hours, which can be extended or shortened according to the temperature.
6. Put the fermented dough on the panel, sprinkle some flour on the panel and knead it repeatedly until the dough is smooth and bubble-free. Then rub into long strips and cut into noodles of equal size. 500 grams of flour, I cut 16 pieces, each piece is about 50 grams.
7. flatten the dough and roll it into a round dough with a thin periphery and a thick middle.
8. Put the stuffing on the dough and wrap it into buns. Wrap as much stuffing as possible, which will taste better.
9. After the steamed buns are wrapped, they are fermented for the second time, and the wrapped buns are covered with cotton cloth for about 30 minutes before steaming. If it is winter or the room temperature is low, the wake-up time must be appropriately extended, and when the room temperature is high, the wake-up time should be appropriately reduced.
10. After boiling, add steamed bread and steam for about 18 minutes.
1 1, 18 minutes later, don't open the lid in a hurry to avoid the steamed stuffed bun shrinking, and then open the lid after four or five minutes.