1. Steam the remaining dough of the steamed buns, try making spring bamboo shoots buns, consider using yam as the support core of spring bamboo shoots, and start work
2. Peel the yam and cut into sections for later use
3. Add appropriate amount of raw flour to the sponge dough and knead it lightly
4. The top strip machine presses into a long narrow dough
5. Roll up from one end, do not compact the core when rolling
6. When the inner core is thick enough
7. Insert the yam section, and then roll it up to completely cover the yam section
8. After the roll is finished, shape, two spring bamboo shoots are ready. Pot in cold water, steam on high heat for 40 minutes, turn off the heat and steam for 5 minutes
9. I opened the lid and found that the two spring bamboo shoots were close together and turned into conch brothers. It may be caused by the uneven cut surface of a yam section.
