Cooking Steps

1. 

   Step1:Use the bowl that you usually eat at home to hold 5 flat bowls of high gluten flour. 7g yeast is added to the flour. Use 300ml warm water and flour. The water temperature at 35 ° C can't be boiled or scalded. The yeast will be scalded and the noodles will not become hot. Just use the water temperature and heat feeling by hand. The water can't be added all at once. The flour will become sticky and the noodles will not be good. Add it while stirrin

2. 

   Step2:The time of dough making is determined by room temperature. The dough made will be torn into honeycombs. The dough made will wake up and be rubbed to exhaust. The dough made will be rubbed into long strips by hand

3. 

   Step3:Pull out the uniform size of the dosage by hand. It's OK to cut it into uniform size with a knife

4. 

   Step4:4 eggs, 8 leeks, 15g salt, 2G pepper powder, 15g soybean oil, mix well to make dumpling stuffing. Mix in one direction. Dumpling stuffing will hold a group

5. 

   Step5:Don't make too much stuffing and it will leak. Roll the crust into a thick middle and thin sides so it won't leak stuffing

6. 

   Step6:When wrapping a bun, hold the skin of the bun with your left hand. When lifting the first fold with your right thumb and index finger, pinch it. The second fold and the last fold are all lifting and pinching actions. Pull the first fold as the center. Don't deviate from the bun to become a circle. Turn the remaining fold into the bun with your right thumb and index finger, and then pinch it into a fish mouth shape Hold the stuffing with your left thumb and fold the bun with your right han

7. 

   Step7:The wrapped bun should be held up with both hands to shape. In this way, the wrapped bun will be round

8. 

   Step8:Steamed buns in water for 15 minute

9. 

   Step9:Steamed bu