1. The first step: make noodles. Mix up the yeast powder and baking soda with a half bowl of warm water at 35 degrees, pour it into the flour, mix it with chopsticks, and knead it into a smooth dough.
2. The second step: wake up the noodles. Cover the basin with plastic wrap and let it stand for 2 hours to allow the dough to fully ferment to double its size.
3. The third step: cutting vegetables. Wash and cut vegetables when you wake up. Chop the various vegetables needed for the stuffing. It should be noted that only 1/3 of the carrot is enough, and the remaining 2/3 is cut into round slices and used as a basket cloth when steaming buns.
4. The fourth step: mix stuffing. Mix the chopped vegetables and mutton well, add 1 teaspoon pepper powder, and 10g cooking oil.
5. The fifth step: cut the agent. When the noodles wake up, rub them into long strips and cut them into noodles. I want to pack small buns, so the size of the noodles is similar to the size of dumplings.
6. The sixth step: make buns. Roll the cut noodles into skins, the rolling method is the same as that of dumpling skins. After rolling out the skin, add 2 teaspoons of salt to the filling, mix well, and then start making the buns.
7. Step 7: Put on the steamer. Place the sliced carrots on the steamer, and put a bun on top of a slice of radish.
8. The eighth step: steam the buns. After placing all the buns in the steamer, put the steamer on a boiling pot of boiling water and steam for 10 minutes to get out of the pot.
Tips:The salt for the stuffing of steamed buns must be put in the steamed buns, so as not to put it in ahead of time and make the vegetables out of water.
