1. All the ingredients are mixed together and kneaded into a smooth dough;
2. Fermented in a warm place to double its size, and the fermented dough has obvious cellulite after being paved by hand;
3. Take out the dough and knead for a few minutes to expel the vapor in the body;
4. Flatten by hand
5. Roll out a rectangular dough piece;
6. Roll into a long tube shape;
7. Cut evenly into small pieces;
8. Organize the shape slightly with your hands;
9. Pour an appropriate amount of water into the steamer, put the raw steamed buns on the dragon drawer and ferment for the second time until you feel puffy when you touch them with your hands;
10. Steam on medium-high heat for about 20 minutes, turn off the heat and steam for three minutes to get out of the pot;
11. Finished picture
12. Finished picture
Tips:When steaming the steamed buns, the dough must be kneaded in place. I kneaded the dough for 7 or 8 minutes in the third gear of the cook machine, and kneaded it for 7 or 8 minutes after the fermentation was completed.
