How to make white steamed buns

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  1. Dissolve the yeast into about 1/3 of the warm water and stir evenly
  Pour the yeast powder into the flour and stir evenly with chopsticks
  Pour the remaining Pour warm water into the flour and stir it into cotton wool with chopsticks

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  2.Knead the dough with your hands until the dough is smooth
  Put the dough into a container and cover it with a lid, or cover the surface with a damp tray cloth and place it in a warm place to ferment until it doubles in size.The length of time will vary depending on the ambient temperature
  The inside of the dough will be uniform and honeycomb-shaped
  Sprinkle a little thin flour on the cutting board and fold the dough repeatedly Knead until the surface of the dough is smooth, cut the dough, if there are holes in the cut surface, continue kneading

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  3. Knead it back and forth with your hands and shape it into a round steamed bun shape
  Dip the bottom of the raw bun Put some flour on the curtain, leaving a distance between each piece
  Cover the surface of the green body with a damp drawer cloth, and continue fermenting to make the green body swell again
  Ferment for about 20-30 minutes.Press the surface lightly and it will feel elastic
  Place a damp drawer cloth in the steamer, put the steamed buns in, leaving some distance
  Close the lid.If the lid is not tight, it is best to It is best to wrap the edge of the pot lid with a cloth to prevent steam leakage.After boiling the water in the steamer over high heat, turn to medium heat and steam for 25 minutes.After turning off the heat, leave it for 3-5 minutes and then open the lid