The ratio of pot side bun and flour depends on the amount of flour, about one to six, depending on the state of the flour and then add water or increase the flour appropriately.

Steamed buns originated in the barbaric era of human head sacrifices, rumored to be Zhuge Liang conquered Mengwu invented, the shape of the human head shape, and then with the development of the evolution of history, and gradually changed to poultry filling. But the history of Chinese people eating steamed buns can be traced back to at least the Warring States period, when they were known as "steamed cakes".

The Three Kingdoms, steamed bread has its own formal name, called "brute head", Ming Lang Ying in the "seven repair class draft" records: "steamed bread this name brute head, brute head to the gods, Zhuge's conquest of Mengwu, ordered to bread meat for the head to sacrifice, called 'brute head! ', now blackmail and for steamed bread also."

Steaming buns, if the face seems to hair non-fat, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, stop 10 minutes later, the face will be hair open.

If you don't have yeast, you can use honey instead, 15-20 grams of honey per 500 grams of flour. Dough kneaded soft, covered with a damp cloth 4 to 6 hours to launch. The steamed buns with honey are soft and fragrant, and sweet in the mouth.

In winter, the indoor temperature is low, it takes longer to make the dough, if you put some sugar in the dough during fermentation, you can shorten the time of making the dough.

People often put a moderate amount of alkali in the fermented dough to remove the sour taste. To check whether the amount of alkali is appropriate, you can cut a piece of dough with a knife, and if there are holes of uniform size of sesame seeds on it, it means that the amount of alkali is appropriate.