How to make autumn leaf buns

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  1. Prepare two kilograms of flour, add 12 spoons of sugar and sift it well.Have a bowl of warm water ready, just don't scald your hands.Pour in two tablespoons of yeast powder and dissolve.Pour into the flour and stir while pouring

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  2. If the yeast water is not enough, prepare a bowl of warm water, slowly Slowly add in the flour to form a lump, then knead into a ball.Finally, roll the dough into a round shape and let it rest for fermentation.In this kind of weather, about two hours will be enough.

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  3. I asked someone to stir the minced meat when I bought it, because I was too lazy to stir it.Come back and add 1 and a half spoons of salt, 2 spoons of cooking wine, 2 spoons of light soy sauce, and 4 spoons of Hua Shengsheng to make a meat filling

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  4.The fermented noodles will have a honeycomb shape

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  5.Wine some dry flour, Rub out all the air bubbles inside the noodles again, and cut without any holes

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  6.Hang the noodles Roll into long strips, divide into small portions, round, flatten and roll out thinly with a rolling pin

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  7. Wrap in the meat filling, pinch the pattern, pinch on the left and right, and pinch inward.Pinch until it closes.

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  8. Do it in order, brush a layer of oil on the shelf to prevent sticking, and put the buns on it.Put in a pot and steam over water for 20 minutes.Cover the lid after the steam is released, then turn to medium heat and steam for 20 minutes

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  9. Steamed buns are ready in one pot.Do not open the lid immediately after steaming, wait five minutes before opening.