Steamed buns

Flour is ready

Prepare half a bowl of warm water, pour the yeast in and mix well

Pour the warm water mixed with yeast into the kneading basin in small amounts and several times and start kneading the dough. Remember to add it little by little and don’t pour too much at once

This is the dough that has been kneaded. Spread some of the remaining yeast water on the surface of the dough to make it rise better

Soak the dough in water at about 50 degrees Celsius to make it rise faster and better

It would be better to seal it with plastic wrap

First put the dough aside to ferment, and then start making the fillings for the buns, eggs, chopped green onions, and coriander [Hubei specialties]

When frying the eggs, use chopsticks to break them into pieces, so that they can taste better when wrapped

This is done by chopping the green onions and coriander and mixing them into the eggs. Don’t add salt first, otherwise water will come out easily, otherwise it will be difficult to wrap them. Wait until you are about to wrap them before adding salt

This is the dough that has risen. I forgot to check the time. It has been rising for about 50 minutes. It has grown a lot

Spread a layer of dry flour on a board, take out the dough and knead it until it is no longer sticky

Roll into strips, then cut into chunks according to your favorite size

As shown in the figure

I forgot to take pictures of the wrapping process here, so I kneaded the dough, shaped it into a cake shape, added fillings, and then closed it, and it came out like in the picture.

Thumb thump thump, there was too much filling in one of the fillings, and the mouth cracked

It’s ready to be steamed

Steamed over high heat for about 20 minutes, then turned off the heat and opened the pot! It’s done! It’s the first time I made it, and it’s really good! The buns also taste very good! [By the way, the buns were still waking up (resting) in the pot for about 5-8 minutes before steaming over high heat]

Overview

Tags

Ingredients

Steps