The yeast powder was opened with 200 g of warm water, allowed to stand for 3 minutes, then poured into flour, and the flour was stirred into a flocculent shape with chopsticks, and then the flour was kneaded into smooth dough by hand, and placed in a clean pot for fermentation.
The dough is fermented to twice the size to take out the squirting venting. The dough should be simmered for a while, and the kneaded dough is smashed into strips and divided into eight small portions, each of which is about 70 grams.
Take a portion of the dough and squash it with a rolling pin.
Put the bean paste stuffing.
Close the mouth into a triangle
Change one face, use the tooth pressure plate to press out the veins of the leaves
First, a good shape
Inject steam into the steamer, apply oil on the steamer, put the shaped steamed buns on top, cover the lid for 30 minutes and 40 minutes, turn on the fire and steam on the medium heat for 10 minutes, turn off the heat for 3 minutes and then open the lid.