1. Mix flour and yeast powder, slowly pour in warm water, while pouring, stir with chopsticks to form a flocculent
2. Knead the dough until the surface is smooth. Cover with a lid or plastic wrap, and leave in a warm place to ferment to double the size
3. Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, or you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
4. Knead the fermented dough until the surface is smooth, and cut into the dough of the same size. There are no obvious bubbles in the cut surface of the cut dough.
5. Roll the small agent into a bun skin and wrap it with peanut and sesame filling
6. After wrapping the steamed buns, place them on a steamer covered with a cloth, with a space between them, as they will become bigger when they are steamed. After the second proofing for 20-30 minutes, the volume of the steamed buns will become larger and plump.
7. Bring water to a boil on high heat, steam on medium heat for 20 minutes, turn off the heat, simmer for 5 minutes, then remove the lid
Tips:1. Pot under cold water. After the water is boiled, keep it on medium heat and steam for about 20 minutes.
2. After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
3. The dough should be kneaded until the surface is smooth before or after fermentation, so that a smooth surface can be made.
4. The amount of water used for kneading should increase or decrease according to the water absorption of the flour.
