1. Yeast and sugar are dissolved in warm water, and the flour is poured into the basin.
2. Pour the yeast water into the flour and mix it with chopsticks to form a flocculent.
3. Then knead it into a smooth dough with your hands, and you can see the wheat bran particles. Move the dough to the kneading pad to make it easier to knead.
4. Put the dough in a mixing bowl, cover it with plastic wrap or a damp cloth, and let the dough rise to double its size at room temperature.
5. Take out the dough. This step is very important. Knead the dough on the kneading mat for a few minutes to get the air out of the dough so that the steamed bun will be smooth. Roll the dough long and cut it into 7 equal parts with a dough cutter.
6. Put the steamed bun embryo in the steamer with a steaming mat, you can see that there are no big pores in the cut surface, this is the kneaded dough.
7. Proof for 15-20 minutes, when you see that the steamed bun embryo is obviously larger, then steaming starts.
8. Steam in a pot on cold water, bring the water to a boil, turn to medium heat and continue steaming for about 10 minutes, depending on the size of the steamed bun embryo to determine the time.
