How to make mini steamed buns

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. When having a meal together, most people would choose to go to a famous restaurant. But if you can do it yourself, I believe your friends will be happier. So, here I will show you how to make pocket-sized steamed buns.

1.1 Cover with a tight lid and place in a warm place to ferment until you can smell the sour smell, and the surface is uneven with small pits, and there is a honeycomb inside (in today's weather, knead it at night and it will be ready the next morning)

2.20.9 bowls of warm water and 5g yeast are mixed evenly, and then mixed evenly with two bowls of dumpling flour, and kneaded into a smooth dough (one bowl of flour is about 200g)

3. Sprinkle 2g of edible alkali on the panel, rub it repeatedly with your hands and spread it evenly! Put the risen dough on top and knead the edible alkali evenly into the dough (it takes at least 5 minutes to knead)

4. Cover the kneaded dough with a clean cloth and let it rest for a while, knead it into long strips, and cut it into even-sized doughs.

5. Roll the dough into a ball and place it on the washed zongzi leaves (zongzi leaves can be reused, which is also inspired by Chef Candey), cover it and let it rise again for 15 minutes. Bring a proper amount of water to a boil in the pot, put the steamer on the stove, and steam it over high heat for 14 minutes. After turning off the heat, do not open the lid immediately. Wait for about 5 minutes before opening it.

Making pocket-sized steamed buns is no problem for our parents’ generation, but for young people who have to open their mouths to eat, can you really make it on your own? Please believe in yourself, with the perfect cooking method, you can definitely do it perfectly.