Steps: 1, five hours in advance, you can take two bowls of flour from your own small bowl, then rinse the baking powder with warm water, pour it into the flour just now, make dough that doesn't stick to your hands, cover the basin and wait for fermentation (it's cold, you can put warm water under the basin)

2. When the flour is fermented, knead the dough again, and then wake up for more than 20 minutes. Then cut the dough that has been revived into several large pieces with a knife, put it in a basin, take it out one at a time, circle it into coarse noodles, and cut it into small pieces, one of which is a steamed stuffed bun blank.

3, and stuffing, first put a part of the material in a small bowl, try to put the dry material first and then put the wet material, not too wet, otherwise it will be difficult to pack.

4. When putting the stuffing, put it in the middle of the steamed stuffed bun skin, compact it with a spoon, and you can pinch the skin. Finally, you must seal the mouth of the steamed stuffed bun, otherwise the sugar of the steamed stuffed bun will flow out when it is hot.

5. Put the wrapped buns under the towel and wake up for ten minutes. At this time, prepare the steamer and pour more water, so there is no need to put water in the middle.

6. After the steamed buns are put in the cage, remember the time when there is steam coming out. For fifteen minutes, just put six or seven steamed buns in a cage, not too crowded. Steamed buns will swell again during steaming.

7. When the time is up, stop the fire and turn off the electricity, and wait for a few seconds before opening the pot.

Hope to adopt, thank you.