1. Weigh 100 grams of pastry flour
2. Then weigh out 100 grams of high-gluten flour
3. Mix the two types of flour into a basin and then pour in the weighed coconut oil
4. Use chopsticks to beat the flour and mix evenly. Pour in warm water a few times
5. Use chopsticks to beat the flour into dry flour-free fringe
6. And knead it into a rough dough
7. Transfer the kneaded dough to the panel and cut into pieces with a cutter
8. Yeast is dissolved with a small amount of warm water
9. Spread the yeast on the cut dough and start kneading
10. The kneading method is the same as I mentioned last time.
11. Knead it into a fairly smooth dough
12. The cutter cuts into about 54 grams each
13. Then take out a cut dough and knead it into a dough that is small in the front and large in the back. Sprinkle some hand powder underneath
14. Use a rolling pin to roll it out like this in the picture
15. Sprinkle with couma flour and a small amount of salt
16. Sprinkle the couma bean powder and salt evenly as shown in the picture.
17. We roll it up from the wide end to the mouth down
18. Then pick the side that you think is the best, and nest in a nest. Pinch both ends to make a small point.
19. Put the finished steamed bun embryo into a steamer pot and ferment with warm water for 30-40 minutes
20. When the steamed bun has been fermented to twice its original size
21. Boil the water in a pot and steam for 10 minutes (still uncover and deflate every two to three minutes)
Tips:The amount of warm water is still added up and down according to the water absorption of different flours
