How to make heart-shaped white steamed buns

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  1. Prepare the required ingredients.

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  2. Add the yeast to the flour, stir evenly and then add the rice soup.

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  3. Knead into a smooth dough, cover with plastic wrap and let it rise for about an hour.

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  4.The risen dough is about twice as big as the original.Dip your fingers in flour If a hole is poked in the middle without shrinking or collapsing, the fermentation is successful.

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  5. Knead the fermented dough to expel excess air.Sprinkle appropriate amount of dry flour to prevent stick.

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  6. Divide the dough into six equal parts and roll them into rounds.

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  7. Roll a small dough with the smooth side facing up into the shape of beef tongue.

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  8. Turn the dough over and press the bottom with your fingers to make it thin, as shown in the picture.

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  9. Roll up the dough at the same end and try to roll it up as tightly as possible.

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  10.Pinch the interface tightly, with the interface facing up, and press it from the middle.

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  11. Fold the dough in half and make a cut from the fold.Do not cut off the other end, as shown in the picture shown.

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  12. Turn the cross-section of the dough upward, as shown in the picture.

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  13.Pinch the bottom dough into the top.

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  14. Turn the dough over and pinch the bottom joint tightly with your fingers.

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  15. Place the cross-section side up in the steamer, leaving a certain amount of space between each one small distance.
  Turn on high heat and steam for about 25 minutes after the water boils, then turn off the heat and simmer for five minutes.

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  16.Picture of the finished product.

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  17.Finished product picture

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  18.Finished product picture