1. Forgot to take the photo of the stuffing, diced the ingredients, stir evenly and put in the refrigerator, then mix the flour, add warm water, and knead the dough for 20 minutes.
2. The dough is doubled in size and the index finger pokes the hole, does not collapse, does not stick, and the hand proofing is completed
3. 40g each dough is packed with the right amount of stuffing. I will always pack a lot of stuffing. I can eat as much as I can. Haha
4. The water in the cold water pot will be ready to cook for 20-25 minutes (the steamed buns wrapped in the cold water pot have time to relax for a while)
Tips:When you pack it, you can put a proper amount of juice and it will taste better. It should be quick to start the pan, but be careful not to burn yourself. Okay.
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