How to cut steamed buns

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  1.Dissolve the yeast in warm water, not too hot, as it will lose the activity of the yeast.Add a little sugar to ferment better

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  2.Slowly add the warm water to dissolve the sugar and yeast into the flour

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  3.Make it into a smooth dough

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  4. Cover with plastic wrap and let rest Leave to ferment

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  5. The fermentation time will be longer in winter.When the dough doubles in size, take it out.Exhaust

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  6.Dried into long sheets

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  7. Roll it up and dry it, repeat a few times, and it will be ready

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  8.Finally dry it into a large rectangular dough piece

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  9.Roll it up neatly

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  10. Spread flour with a knife and cut into equal sizes.Raw steamed buns

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  11.Slightly reshape, don’t put it too close

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  12.Put it into the steamer and continue cooking for fifteen minutes, then turn on the heat

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  13.Steam over high heat for fifteen minutes, turn off the heat, and simmer for another three minutes.When opening the lid, move the lid horizontally

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  14.The fat and fat knife-cut steamed buns are out of the pot

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  15.One more, beautiful