The process of making steamed buns is as follows:

Tools/materials: 1 knife, 1 rolling pin, 400g of medium gluten flour, 3g of yeast, 120g of warm water, 5g of sugar.

1. Weigh 300g of flour and pour it into a basin, add 5g of sugar and mix well.

2, 3g of yeast dissolved in warm water.

3. Mix the yeast water with the flour, knead into a ball, and let it rise at room temperature for 40 minutes.

4: The internal organization of the dough is honeycomb.

5: Take the remaining 100g of dry flour, sprinkle a layer of dry flour evenly on the surface of the board, knead the fermented dough to exhaust the air, wait for the dry flour to be kneaded into the dough, then sprinkle a layer of dry flour, and knead it again, and repeat this 5 or 6 times.

6. Roll out the dough into a sheet and sprinkle a layer of dry flour on top.

7: Fold each side up to the center.

8: Roll out the dough again, sprinkle dry flour again, and repeat this 7 or 8 times.

9: Fold the dough in half and then in half again.

10: Cut the dough into 8 pieces.

11: Knead the buns and let them rise for 40 minutes.

12, high heat to boil the pot, turn to medium heat to steam for 15 minutes, turn off the heat and simmer for 3 minutes.

13, will be out of the pot of steamed buns arranged on a cooling rack to dissipate moisture.

14: Break open the buns, which are layered inside.