How to make white steamed buns

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  1.Make noodles.Same as last time.Add water in 2 additions.Mix all ingredients evenly and add water.The water is cold in summer and warm at 35-40 degrees in winter.

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  2. Start kneading the dough after it has risen for 30-60 minutes.Remember to cover with a damp cloth.Avoid moisture loss.

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  3.Start the third step by folding the pressed dough in half once, from the right hand to the lower left corner.Sprinkle with dry flour.Folding in half.Spreading.

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  4. After continuing to fold in half into three layers, fold it in half again to form six layers.

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  5. Press the dough repeatedly to mix the flour and dough together.It is less labor-intensive to use a machine.Manually, a rolling pin is used, with a very thick cylindrical shape in the middle and two movable ends.Fry the noodles more than 10 times.25 times manually.

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  6. Close the dough and round it from front to back.From left to right, from right to left.

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  7. Sprinkle some flour on the joint.Avoid sticking to the bottom.

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  8.Connect the gap, facing down.Round and consistent in thickness.The skin is smooth.You can cut the noodles.Divide the left and right into three equal parts.

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  9. After dividing the dough into three equal parts, start cutting the dough evenly.

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  10.The cutting effect is as shown in the picture

• 11. Apply oil on the grid first, just apply it evenly, don’t brush too thickly
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  12.Plating