Cooking Steps

1. 

   Step1:Pour the yeast into the container. Add the flour and sugar. 2 / 3 of the water. Mix with chopsticks to form a shee

2. 

   Step2:Then knead. Add the remaining water while kneading. Knead until the earlobe is soft. Add peanut oil. Knead until the dough completely absorbs the oil, and then the dough can be rounded for the first fermentation.

3. 

   Step3:Put the wet cloth on the top of the container and ferment at about 2830 ℃. It can be room temperature in summer. In winter, put a little water in the frying pan and heat it up. Then put the container on the steaming rack. Cover the pan and ferment. One hour in summer, and longer in winter. As long as you see the dough twice as big as the original volume, you ca

4. 

   Step4:Press the fermented dough flat. When you knead the dough again, you will hear a pa pa sound. This is to drive out the bubbles in the dough. The finished bun will be beautiful. Knead it into long strips. Cut it into the same size of the dosage (I'll divide it into 18 parts here). Roll it into the middle thick and thin edge of the bun skin after flattening.

5. 

   Step5:Take the stuffing and put it in the middle of the skin. Slowly knead the pleats one by one. The number of pleats depends on personal habits. Use your hands to knead it into a bun type.

6. 

   Step6:Cover the wrapped bun with damp cloth and let it go for 20 minutes in summer and 40 minutes in winter. The bun with good hair is lighter than that without hair.

7. 

   Step7:Cover the steamer with wet gauze. Arrange the steamed buns. Leave some space between the buns and the buns. Close the cover. Put into the cold water pan and heat it up. Steam it over medium heat for 10-15 minutes. Open the cover and take out after 3 minutes.

8. 

   Step8:The white and fat steamed buns come ou