300 grams of flour

Warm water150g

Angel dry yeast 3g

How to make steamed buns?

Yeast and warm water, stir evenly and let stand for 5 minutes. Mix with flour, knead into a smooth and delicate dough, and ferment in a warm place to double the size.

Squeeze the dough, let it relax for 10 minute, and cut it into small pieces of about 30g.

Roll the cut agent into dry flour and roll it into a round dough with thick middle and thin sides.

Put a proper amount of stuffing in the middle of the dough, drag the palm of your left hand, and pinch the first fold with your right thumb and forefinger. Then press the thumb of the left hand on the edge of the first pleat and pick up the second pleat with the index finger of the right hand. And so on, slowly pinch out more pleats until the whole steamed stuffed bun is pinched.

Put the wrapped buns in a warm place to wake them up 10-20 minutes. The steamed stuffed bun swells slightly, so it doesn't need to be twice as big as it looks fluffy and round.

Put it in a steamer, boil water over high fire, steam for 15 minutes on medium fire, turn off the fire for 5 minutes, and then lift the lid and take it out. Be careful not to let the steam fall on the steamed bread.