1. Mix flour and sorghum noodles
2. Yeast and sugar are dissolved in warm water
3. Add the yeast water to the flour and stir
4. Stir it into a large floc
5. Knead into a smooth dough
6. Fermented to double its size, and it has a honeycomb shape.
7. Kneading dough
8. Knead the long bar
9. Cut into sections
10. After the second proofing for 15 minutes, steam in a pot on cold water for 20 minutes and simmer for 5 minutes.
Tips:Wake-up time is determined by temperature. The time is different in summer and winter. Steamed buns will not collapse after being simmered for 5 minutes.
