Everyone loves meat, but if you buy it, you don't feel at ease, or you can do it yourself.
Flour and agglomerate are fermented to 2 times larger.
Cut into 40-50 grams of the dough, knead the skin, and wrap the embryo into a bun.
The bun embryo is placed in the cage for the second fermentation, and it is expanded for about 20-30 minutes. The water is steamed for 10 minutes.
When the time is up, don't open the lid. Wait 3-5 minutes, the buns will not encounter cold air retraction.
1. After the package, be sure to ferment to the second time. 2. Do not rush to open the lid after steaming. Wait 3-5 minutes, otherwise the steamed buns will shrink.