1. Pour the flour into a basin, then pour the yeast on the flour, and pour warm water around 35 degrees to help fermentation
2. Start by stirring it into a snowflake shape, and then knead it into a dough for 3-5 minutes
3. Knead until the pot is light and the dough is light by hand. Let it stay in the basin for 5 minutes
4. After 5 minutes, start to knead the dough and exhaust for 3-5 minutes
5. Knead into a strip, then cut a piece with a knife
6. Spread a layer of oil on the steaming pan and put the cut buns on. This way it won’t stick when steaming, because I warmed up the water in the pot beforehand, and then put the steaming pan in the pot for 50 minutes to ferment. You will find that it is about 1.5 times larger than the original when you open the lid. , You can steam it on high heat for 15 minutes
7. After it’s steamed, it will become oversized. If you want to eat small buns, cut them into smaller ones
