To make bread, as the name suggests, you need to make dough. The ratio of flour to water is 2:1. Add an appropriate amount of yeast, knead the dough with warm water to form a smooth dough and wait for it to ferment until it doubles in size. Make the stuffing of the buns. My family likes to eat cabbage in winter.

For the meat filling, add light soy sauce, oyster sauce, chicken juice, salt, chopped green onion and ginger to the meat filling and mix well. Add the cabbage filling that has been squeezed out of the water and mix well. When the dough is ready, knead it to deflate the air, divide it into small pieces, and roll it out.

Then wrap an appropriate amount of fillings into the bun skin, and then let it rise for 10 minutes; steam it in a pot with cold water, steam it for 15 minutes after the water boils, turn off the heat, and simmer it for 5 minutes before taking it out; the buns made in this way are guaranteed to be white, plump, and not collapse.

retraction.