1. Pour 100 grams of water into the bucket of the bread machine first, then pour 10 grams of sugar and 2 grams of yeast powder
2. Pour the flour
3. Load the bread machine bucket into the bread machine and start the dough mixing program
4. Knead the flour into a dough
5. Take out the dough from the bread machine and knead it by hand, knead the dough into a smooth dough, put it in the pan and cover it with plastic wrap for a fermentation
6. It takes about 1.5 hours to send to twice the size
7. Take out the dough and knead it to exhaust air, so that there is no big hole on the cut surface
8. Knead the dough into strips, divide into 8 equal parts, cover with plastic wrap and relax for 10 minutes
9. Roll the mung bean paste into small balls and set aside
10. Take a small agent and knead it round, and use a rolling pin to roll into a thick dough with thin edges in the middle. Cover the unused dough with plastic wrap to prevent it from drying, and put mung bean paste in the middle of the rolled dough
11. Wrap up
12. The wrapped raw steamed buns are placed in a steamer filled with water, and the steaming rack is covered with anti-sticking paper. Each time a raw steamed bun is put in, the lid should be covered. Do the fishy hair for 20 minutes
13. After proofing, boil and steam for 15 minutes, turn off the heat and wait 4 minutes before opening the lid to prevent the steamed buns from expanding and contracting.
Tips:1. When making noodles, try to achieve "three light", surface light, basin light, and hand light, so that the resulting surface is smooth and tasteful;
2. After turning off the heat, wait 4 minutes before opening the lid, otherwise the buns may collapse easily.
