Steamed buns
Overview
Feel free to eat the steamed buns you made yourself! Making steamed buns is the most common thing, but I have done it N times without success. The reason is that there is not enough yeast. The success this time is thanks to our former colleagues at Jilin International Trade Center. Sister Ying told me that I told her that the steamed buns could not be made well no matter how I made them. She said that you should put more yeast. When I came back and tried it, it turned out to be OK. . . THANKYOU sister Ying. . . I count this steamed bun as a god because I made it N times without success. . .
Tags
Ingredients
Steps
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Put the flour into the basin. The yeast is diluted with warm water. .
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When the noodles are mixed, knead them evenly with your hands
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Ripe noodles
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Knead the buns one by one
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The basket cloth has been soaked in water. Place the steamed buns at intervals. Don't let the sides be too close to the basket, otherwise they will easily stick to the pot and cover, making it difficult to brush
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Boil the water in the steamer and put the steamer inside. Cover the pot, turn on high heat and watch steam coming out around the steamer, then start the timer, after 15 minutes
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Turn off the heat after 15 minutes, be sure to remove the steamer from the fire, then open the lid of the pot, and preferably remove the steamed buns from the basket to pick up the steamed buns.
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Pick up the steamed buns on a plate while standing upright to prevent the steamed buns and the plate from occupying the same place. The steamed buns will become wet, so try to minimize the contact surface. I did this for good-looking photos. . . .
