1. Prepare 650 grams of flour, 7 grams of yeast powder, and 300 ml of warm water. Mix the yeast powder and flour, pour in warm water and knead the noodles. First use chopsticks to stir the flour into cotton wool, and then make a smooth dough with your hands.
2. The dough is fermented and proofed and ready to be taken out, knead vigorously to remove the air, knead into a long strip
3. Divide evenly into small doses
4. Eggs and chopped leeks, add salt, pepper powder, soybean oil and mix well
5. Roll the bun skin into thick in the middle and thin on both sides
6. When making buns, the left thumb holds the bun skin, the right thumb and index finger lift up the first fold to be pinched, the second bun fold and the last bun fold are both lifting and pinching movements, centered on the first fold Pull up to the first fold, don’t deviate from the bun to make it round. Use the right thumb and index finger to turn the remaining last fold into the bun and then squeeze it into a fish mouth shape. When bun, press the left thumb on the bun. Filling, squeeze the bun folds with your right hand
7. The wrapped buns should be held up with both hands to shape them so that the wrapped buns will be quite round
8. The wrapped buns are steamed on a water drawer for 15 minutes
9. Steamed buns
