1. Put all the flour, dry yeast, eggs, white sugar and water in a larger pot, and then use chopsticks to mix them roughly into a flocculent shape.
2. Knead the flour into a dough that has a smooth surface and does not stick to your hands. Then apply a layer of oil on the bottom of the basin, cover with plastic wrap and let it dry for about 1 hour.
3. Just send the dough to its original size twice as large.
4. Sprinkle some dry flour on the panel, move the battered dough to the panel, knead it with your hands for about 2-3 minutes to remove the air from the dough, and then use a rolling pin to roll it into a thin, even pie shape , And then use a cutter to cut it into strips of uniform thickness.
5. Use a cutter again to evenly cut the noodles into small noodles about 2 cm in length, then cover the noodles with plastic wrap, and continue to hair the noodles for about 20 minutes, until the noodles have a fluffy feeling. After the hair is made, the small steamed buns have a softer texture.
6. Prepare a pan, use a brush to apply cooking oil evenly on the surface once. Using a low heat, put the steamed buns into the pan and fry slowly. Fry until the surface is golden and turn the other side to continue frying.
7. Fry both sides until golden and ready to serve.
8. carry out!
