1. Put flour, yeast, oil into the mixing tank, add water
2. Use chopsticks to stir, turn on the first gear of the chef machine and start stirring, when you see that the dough is basically formed, turn on the second gear
3. When the dough is smooth, stop stirring, it takes about 4 minutes
4. Take out, knead and round, continue to put it back in the mixing tank, and ferment at room temperature
5. Fermented dough, Chinese-style dough test fermentation is to directly pull up the dough, see the honeycomb appears, it means that the fermentation is completed
6. Take out the dough to the cutting board and knead it smoothly
7. The kneaded dough is roughly divided into 4 portions
8. Take a small dough and continue to knead it smoothly, knead it into a round shape
9. Pinch out the small holes symmetrically with your hands
10. Insert dates in the small hole. Dates do not need jujubes, but jujubes are fine. Dry dates need to be soaked in advance. If the dates are larger, they can be cut and used.
11. Put the prepared steamed buns on the grate of the steaming pot, put an appropriate amount of cold water in the pot in advance, and apply some oil on the grate. Cover the pot and let it stand for 15-20 minutes
12. After proofing, the steamed buns are enlarged compared with the above picture, and the low heat starts to heat up
13. After the steamer is aired, turn to high heat and steam for 15 minutes. After turning off the heat, stop for 30 seconds and immediately open the lid. The big fat mantou is out of the pot.
Tips:After the steamed buns are shaped, they must be proofed for 15-20 minutes. Be sure to put the pot on a low heat. Do not stay for a long time after turning off the heat. Water will drip onto the surface of the steamed buns, which will affect the appearance.
