Cooking Steps

1. 

   Step1:Melt the yeast and baking powder with a little water. Dissolve the sugar and salt with some water. Then put them into the flour and knead them into a smooth dough. The total amount of water is just 250 grams. It's warm water of more than 30 degrees.

2. 

   Step2:Preheat the dough at 50 ℃ for 5 minutes. Adjust it to 35 ℃ or so. Cover the dough with a wet cloth and let it ferment in the oven for about an hour. It's about twice as big. The fermented dough forgot to take photos.

3. 

   Step3:Take out the dough. Mix the baking powder and a little bit of water. Wet and knead the dough evenly. Avoid too much water. Mix the dough with air until there is no air hole on the section. Then cut into 24 small dough of the same size. Roll it out and you can put the stuffing in. I use mushroom and cabbage stuffing and vermicelli and pork stuffing. The steps of stuffing mixing are saved. Whatever you like, you can pack anything.

4. 

   Step4:Let the steamed buns stand for another 15 to 20 minutes. This step must not be omitted.

5. 

   Step5:After 5 minutes of medium fire, the fire lasts for 15 minutes. After 5 minutes of flameout, the cover can be uncovered. Otherwise, the skin will shrink and wrinkle. It's done. It's ready to move.