1. Weigh 800 grams of flour on an electronic scale
2. Add 3 grams of dry yeast
3. Add the above auxiliary materials
4. Put it in the bread machine
5. Cover the lid and select the dough file
6. confirm
7. Wait patiently for the bread machine to mix the noodles for about an hour and a half, during which time you can add water or dry flour according to the dryness of the noodles.
8. After kneading the dough, let it rise for about an hour
9. The dough is doubled and take out
10. Sprinkle thin dough on the panel, put the kneaded dough on top
11. Roll into strips
12. Cut into evenly sized steamed buns
13. It is recommended to cut into medium size, about 16 to 20 pieces of 800 grams of flour
14. Press flat with your hands and put in the bean paste
15. Wrap into a circle
16. Fasten the lid of the wrapped bean paste buns and ferment for about 15 minutes.
17. Grease the lid with oil and put on the bean paste bag, leaving a certain gap to avoid extrusion and deformation after the noodles are heated and expanded
18. After the high heat is boiled, turn to low heat and steam for about 18 minutes.
Tips:Do not open the lid during the steaming process to avoid heat loss and affect the production effect. In addition, after the heating is over, turn off the heat, and then open the lid after simmering for five minutes to avoid thermal expansion and contraction, so that the steamed pastry will have Big and fluffy!
