Cooking Steps

1. 

   Step1:In the bowl, pour 10g flour, 10g yeast and 50ml warm water into the bowl and mix well. Let it stand and ferment for 15 minutes. Add 490g flour, 5g baking powder and 5g white sugar into the bowl and mix well. Then add the fermented yeast batter. Mix well. While mixing the dough, pour 300ml warm water into the bowl. Knead the dough well. Let it stand and ferment for 5 minutes. Then knead the dough again. Put it into the basin and cover with fresh-keeping film. Let it ferment in the warm place for 15 minute

2. 

   Step2:Take out the fermented dough. Knead the dough slightly to exhaust the excess gas. Then divide the dough into two parts. One half is not used for the time being. The other half is rubbed into long strips. Then cut into 6 equal parts

3. 

   Step3:The cut dough is flattened in turn. Roll it out into a middle thick, thin edge, slightly larger than the palm of your hand

4. 

   Step4:The cut dough should be flattened in turn. Roll it into a middle thick, thin edge, slightly larger than the palm of your hand. Put a spoonful of pork stuffing in the dough and wrap it into a bun

5. 

   Step5:Pour hot water into the steamer. Put the steamed buns into the steamer with baking paper. Put on the steamer. Cover it. Let it stand for 15 minutes for the final hai

6. 

   Step6:Boil in high heat, steam for another 15 minutes. Turn off the heat and simmer for 3 minutes. Open the lid, take out the steamed bun and enjoy it