Original steamed buns How to make (yeast version)

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  1. First pour Angel Yeast into a basin and dilute it with water.

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  2.This is the prepared dry flour.Add the diluted yeast water slowly Slowly stir in dry flour.

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  3.First stir into a flocculated dough



4.Grab a handful of dough with your hands and hold it tightly.If it can be held into a ball, it means there is enough moisture in the flour.

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  5.Forcibly knead the dough into a large dough

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  6. Ferment at room temperature for about two hours, and the dough has fully fermented.

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  7. Divide the dough into several dough balls of about the same size.

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  8. Exhaust every dough and knead the dough very delicately Then the secondary fermentation begins.

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  9.The dough has fermented in about half an hour, and each one is plump.of.

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  10. After the water in the steamer is boiled, put the steamed bun embryo in and turn on the fire.After steaming for ten minutes, turn to medium heat and steam for another 20 minutes.Turn off the heat and steam for another 3 minutes before lifting the lid.

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  11.The steamed buns have layers of internal tissue, and they taste not only Pine nuts are also very chewy.

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  12.Finished product picture