Steamed buns

Overview

How to cook Steamed buns at home

Kneading noodles: noodles and water 1:3, evenly mixed
Now that it is colder in winter and the fermentation time is longer, you can put more yeast. You can also pour half-boiled water into a large bucket, place the basin on the bucket, and cover the basin and bucket tightly with a thicker cloth. After about three or four hours, holes will appear.
You can adjust the filling according to your preference, put the dough on the table (the table should be sprinkled with flour in advance to prevent it from sticking to the table), and then divide it into multiple small doughs.
Roll the dough into thin slices respectively; wrap it into shapes as shown
Then steam it in the pot. Put cold water in the pot and leave some space between the buns. Steam for 20 minutes. Then it is best to turn off the heat for 10 minutes and then open the pot, so that it will not stick to the teeth.
The buns are done and soft. Because I only waited for 3 minutes and couldn’t wait to start cooking, the buns are a little sticky.