1. First make the medium type dough, put the sugar and yeast aside
2. Add water or milk several times in a small amount and stir into cotton wool
3. Simple and clumpy, if it is really dry or too wet, you can add a little water or dry powder. Cover with plastic wrap and ferment to double the size.
4. Deal with stuffing when seeding in the hair. Peel the yam, cut into small pieces with a hob, put boiling water in a pot over medium heat and steam for 15 minutes. Add appropriate amount of condensed milk to the pressed yam mud.
5. After the middle seed is finished, tear it into small pieces, add the dry ingredients in the main dough, mix well, add water, and form a smooth dough, cover with plastic wrap 2 and spread to double the size.
6. When the dough is finished, knead and vent, roll out into pieces, thin at both ends, and flat in the middle. Spread the filling, don't need to wipe the ends.
7. Roll it up, put it in a greased mold, cover with plastic wrap and ferment to double the size
8. Steamed after being doubled. I used an oven, 90 on the water bath, 120 on the bottom. If you steam it in a pot, it will be on medium heat for 20 minutes. After 20 minutes, turn off the heat and simmer for 5 minutes before opening the lid.
Tips:When steaming, cold water is poured into the pot. Do not open the lid during the steaming process, as the buns will collapse.
