1. Take an appropriate amount of flour and yeast powder
2. Rinse a proper amount of yeast powder with warm water, let it stand for 5 minutes and pour it into the flour to start mixing. In winter, it is cold, so I use warm water to make the noodles. Knead the dough until the surface is smooth, wrap it in plastic wrap and leave it in a warm place to ferment
3. After about an hour, the dough will rise to double its size and become a honeycomb.
4. Knead out the air and divide the noodles into equal parts
5. Roll into a thick dough with thin edges in the middle
6. The meat filling is left over from making dumplings at noon. I added some vermicelli in it. Since no pictures of meat filling were taken at noon, I won’t go into details here.
7. The wrapped buns are placed for 20 minutes, waiting for the second fermentation
8. Put it in a steamer and steam for 20 minutes on high heat, and then lift the lid on the pan after about 35 minutes.
Tips:Due to the cold weather in winter, you can add more yeast powder in an appropriate amount
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