1. After the kneaded dough is fermented, take it out and exhaust
2. Roll into thin slices, then spread the chopped cranberry and coconut filling evenly on the dough
3. Rolled into dough
4. Divide into 8 equal parts of similar weight
5. Round separately
6. Put a layer of oil paper on the steamer, and put the kneaded steamed buns on the steamer of the pastry machine
7. Place the raw steamed buns on the top steamer
8. After the second fermentation, when the steamed buns are slightly larger than the original ones and the surface is smooth, you can set the time, I set 26 minutes
9. When the time is up, cover and simmer for 5 minutes, then open the lid
10. The white steamed buns, with the sweet and sour cranberry and the aroma of coconut paste, are so delicious
Tips:If you want the steamed buns to be shaped well, it is recommended not to have too much water, which is only 50% of the flour; the filling can be adjusted at will, and it can be left. The steaming time is adjusted according to the size of the steamed buns; do not rush the steamed buns to open the lid, simmer for 5 minutes before opening, the skin will be smooth, otherwise the skin will shrink and wrinkle due to the sudden cold when the lid is opened immediately; After the steamed bun is shaped, it needs to be fermented a second time. It is slightly larger than the original and becomes fuller, so it can be steamed.
