How to steam buns

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  1.Put the flour, baking powder, and sugar in a clean container

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  2. Add water little by little and knead it into a smooth dough, cover it with plastic wrap and let it rest (the dough will rise faster when the temperature is high in summer, but when the temperature is low in winter If you don’t want to wait too long, you can place the container on top of hot water to wake up)

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  3.The dough goes through Fermentation is about twice the size, and it means it is ready if the inside becomes honeycomb

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  4.Put the fermented dough Take it out and knead it evenly, roll it into long strips, and then pull it into individual pieces

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  5.Use a rolling pin Roll the dough into a round shape.Pay attention to the dough being thick in the middle and thin on the edges

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  6. Brush the steamer with oil , put the buns on top, leaving a gap in the middle of each bun

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  7. Continue to wake up, this You can see from the picture that they are a little bigger.You can put hot water on them to wake them up faster

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  8.This is the size after it has been proofed.You can dip your hands in some oil (otherwise it will be sticky) and touch it until it is proofed to a very soft state

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  9. Put the pot on high heat and start steaming.After the water is boiling and steaming, turn the heat to medium and steam for about 10 to 15 minutes (adjust the time according to the size of the buns).When you are sure, you can lift the lid of the pot and take a look.If it is soft and springs back when you poke it with chopsticks, it means it is ready.If it cannot spring back and poke a hole, it means it is not ready.

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  10. After the steamed buns are steamed, you can turn off the heat and simmer for a minute or two, and then you can eat them (the state of each layer of steamed buns is different, so first The layer that has risen should be steamed immediately, and the layer that has not risen should continue to rise.You don’t have to wait until they are all steamed together)