How to make wheat buns

• 

  1. Knead the dough first: Soak the baking powder in warm water and mix it with the dough, while adding water Stir with chopsticks until there is no excess dry noodles

• 

  2.Mix it with your hands Cover the smooth dough with plastic wrap and place in a warm place to ferment.

• 

  3.Prepare fillings: leeks, eggs and vermicelli



4. Chop the leeks, break up the eggs and fry them into egg droplets and then chop them into pieces.Soak the vermicelli in advance and chop them into pieces.Add all the fillings Put them all in a basin, add salt, chicken powder, pepper, five-spice powder, sesame oil, and stir evenly

• 

  5. Four The noodles are ready in ten minutes

• 

  6. First knead the dough to deflate, and then knead into long round bars., then cut into small pieces

• 

  7.Press flat and roll into a bun with thin periphery and thick middle.Skin

• 

  8.Start making: hold the bun wrapper with your left hand, put an appropriate amount of filling, use your right thumb Push in from the right

• 

  9. Then use the right thumb and index finger to pinch both sides to complete The tail of the bun

• 

  10. Then use your thumb and index finger to cross each other and pinch the pleat upward until it is finally closed., press down gently when closing, and a complete bun will be wrapped

• 

  11. Wrap other buns in turn

• 

  12. Apply a little oil on the drawer, and put the buns on the drawer a second time After fermentation for about twenty minutes, the buns will obviously become larger in size.They will feel lighter when picked up by hand and can be steamed in a pot

• 

  13.After boiling the pot, steam for fifteen minutes, turn off the heat and steam for another five minutes.The buns are ready.Eat them while they are still hot.They are delicious!

• 

  14. Here is a picture of the finished product

• 

  15.Another beautiful photo