How to make bun pleats

If you want to make buns look better, the key is to pinch the folds. The more folds the buns have, the more beautiful they look and can stimulate appetite. It is also a good skill. When making buns with friends and family, if you make buns with better-looking folds, you will receive praise from your family and friends. In fact, making buns with better-looking folds is also relatively simple. As long as you practice repeatedly, you will be able to make buns with better-looking folds.

How to make bun pleats

1. Prepare the cabbage and pork filling.

2. Let the kneaded leavened dough ferment.

Knead the dough into long strips, divide it into small pieces of equal size, and roll it into round dough sheets that are thin on the sides and thick in the middle. Stuff the dough sheets with an appropriate amount of meat filling. Hold the dough sheet with your left hand, and with the help of your left index finger pushing forward, use your right thumb and index finger to pinch folds along the edge of the dough sheet.

3. The thumb of your left hand can help press the meat filling down, and the index finger of your right hand can lift it up slightly when pinching the folds, so that the buns can hold more filling.

4. When pinching pleats, the thumb of your right hand should not leave the first pleat and should keep pinching it.

5. When pinching pleats, move the index finger of your right hand along the circumference of the bun at a constant speed. The width of each pleat should be uniform and the force should be even.

6. When you are about to fold the pleats, pinch the last pleat together with the first pleat, and then slightly adjust the joint of the top pleats.

7. How can the buns not be attractive with their fragrant filling and white and beautiful appearance?

Specific method of making steamed buns

Ingredients: 500g long beans, 300g peeled pork belly, 1 green onion, a few scallops, soy sauce, cooking wine, salt, sesame oil Dough: 3 cups of flour, 5g yeast, 1.5 cups of warm water at about 30 degrees

Method: 1) Chop the pork belly into small pieces, add appropriate amount of chopped green onion, salt, light soy sauce, cooking wine and sesame oil and mix well; soak the scallops in cooking wine for two hours, steam them until soft, chop them into small pieces and mix them with the meat filling. 2) Wash the long beans, boil them in boiling water until cooked, and add a little sesame oil to make the beans green. Take out, drain and chop. 3) Add the chopped beans into the meat filling and mix well. Add salt according to your taste and mix well! 4) Mix water, yeast and flour and knead into a smooth dough. 5) Cover with a damp cloth and place in a warm place to ferment until it doubles in size. 6) After the dough is exhausted, divide it into ten even portions and knead into balls. 7) Roll it into round skins, put in the fillings and wrap them. 8) Put a semi-dry steamer cloth on the steamer, put the buns on it, leaving a gap in the middle, cover and let it rest for 15 minutes. 9) Put the pot on the stove with cold water, steam for 15 minutes after the water boils. Do not open the lid immediately after steaming. Wait for about 5 minutes before removing the lid!

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