Cooking Steps

1. 

   Step1:Today, I bought 6 Jin of flour with two bags of Angel yeast PS - the ratio is 1 jin of yeast with 5 g of yeast. It doesn't matter if you make fewer bags.

2. 

   Step2:Put the yeast in lukewarm water. Add some sugar. Then use warm water and noodles that are not hot. I also put a lot of sugar in my warm wate

3. 

   Step3:Put the water bit by bit. Stir it and knead it. Just knead it into a smooth dough. Put it in warm water in winter to ferment. It will be good in an hour. Put it there in summe

4. 

   Step4:When the dough is reconstituted, it needs to be sealed with plastic wrap (it will dry without covering the surface) to double the size. When it's full of honeycomb, it starts to rub and exhaust. When it's rolled, it starts to pack.

5. 

   Step5:When the dough is fermented, mince the pork and shallot. It's hot for the eyes. It'll be much better in a ventilated place

6. 

   Step6:Then add the seasoning and mix it

7. 

   Step7:Wrap and wake up for another 15 minutes. Here, pay attention to leave the space when placing the buns.

8. 

   Step8:Steam in cold water for 20 minutes. Turn off the heat for 3 minutes and turn it on agai

9. 

   Step9:Put wet gauze in the steamer. It will stick when you take it out. Just dip your hand in cold water and pat the gauze (where the arrow points