1. Put the flour in a basin, melt the yeast with warm water and slowly pour it into the basin to stir the flour into a flocculent shape.
2. Knead it into a smooth dough and leave it in a warm place for fermentation.
3. When the dough is fermented, prepare the filling, break the dry cheese, and cut the sausage into small pieces.
4. Then mix the two materials well and set aside.
5. The dough does not shrink or collapse by poking holes, and fermentation is over.
6. The fermented dough is vented and divided into 50 grams into a small dose, rolled into a slightly thicker in the middle and thinner on the sides, and put in the filling.
7. Pinch it into several folds, close the mouth and squeeze it tightly.
8. Put it into a steamer and let it sit for 10 minutes.
9. In a pot with cold water, steam for 12 minutes after boiling, and then leave the fire for 3 minutes.
10. It's delicious, and the cheese sausage bag that is still brushed with a bite.
Tips:1. Do not add the water all at once when making the dough, add it while stirring, and adjust the water absorption of the flour. 2. Do not open the steamer cover immediately after steaming, turn it off after 3 minutes.
