How to make handmade steamed buns

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  1. Let the yeast ferment with a little warm water for 5 minutes, pour it into the flour, add sugar and the remaining water Stir evenly, knead the dough until smooth, knead for about 10-15 minutes, cover with plastic wrap and ferment.(None of the previous photos were taken)

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  2. About 2 hours, fermentation is about 2 times longer than the original Big

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  3. Dip your hands in some flour and poke it.If it doesn’t bounce back or collapse, it’s OK

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  4. Knead repeatedly, squeeze and release air.When you feel that the kneading is almost done, cut a piece of dough with a knife.If there are no particularly obvious large holes on the cut surface, you can knead the steamed bun embryo.
  Little cutie in secondary fermentation

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  5. The secondary fermentation will take about 20 minutes.Steam it in the pot and put it in cold water.Steam over high heat for 20 minutes, turn off the heat and simmer for 5 minutes.

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  6.Done

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  7.Take a bite, it is fluffy and soft, great, it is a success for the first time~&~