1. The yeast is dissolved in water, added to all the ingredients, and blended with a dough mixer to form a smooth dough.
2. After covering the plastic wrap to relax for 5 minutes, roll the dough into a rectangular shape, then fold it in three times, and roll it out again. Repeat this step at least 6 times, and then evenly brush the surface of the rolled rectangular dough with clean water.
3. Roll it into a cylinder from top to bottom, and gently knead it from the center of the dough to both sides to form a long strip of uniform thickness.
4. Use a spatula to cut the dough into 24 equal pieces.
5. Pat a little powder on your hand, press the flat jelly, and use a rolling pin to roll the dough into a thick and thin dough around the middle, and roll them out one by one.
6. Take out the custard fillings prepared in advance and rounded from the refrigerator, about 20 grams each.
7. Put the custard filling in the middle of the dough.
8. Use a tiger's mouth to close the dough and glue it together.
9. Fold it down and put it into a steamer basket filled with steamer paper.
10. Cover the steamer lid and leave for the final fermentation for about 20 minutes. (The fermentation time is adjusted according to the temperature. The fermentation time is extended in winter and shortened in summer.)
11. In a pot under cold water, after the water boils, steam over medium-high heat for about 13 minutes. After turning off the heat, let it out for 3 minutes.
12. Put it on a cooling rack and let it cool, then put it in a fresh-keeping box and seal it for storage.
Tips:1. Different brands of flour have different water absorption rates. Increase or decrease the amount of water according to the actual situation. 2. Determine the length of steaming time according to the size of the buns. 3. The custard filling can be replaced with red bean paste and other fillings you like. 4. The practice of custard filling can search my recipes.
