1. Put yeast powder and sugar in the flour
2. Pour warm milk
3. Stir in one direction with chopsticks until it becomes flocculent
4. Knead into a smooth dough and leave it in a warm place to ferment
5. Prepare the bun filling while proofing the dough
6. Cut bacon and dried tofu into small cubes, mince garlic
7. Heat the pan, add the bacon and stir fry to get the fat, add the minced garlic and fry until fragrant
8. Add broken rice sprouts and stir-fry well.
9. The volume of the proofed dough should be twice as large as the original dough. It won’t shrink when you poke with your finger, it’s just a honeycomb inside.
10. Take out the exhaust and divide it into several doughs of the same size
11. Take a dough and roll it into thin crust on all sides and thick in the middle, and put on the filling
12. Bao Cheng Bao
13. Put the steamed buns on the oiled steaming grid and let them rise for 15 minutes
14. Pot with cold water, steam for 15 minutes, wait 5 minutes to uncover
