How to make steamed buns soft?

The dough for making steamed buns needs to be simmered in the greenhouse for 30 minutes, then kneaded and vented, and then softened. Common practices are as follows:

Preparation materials: 500g wheat flour, 400g pork stuffing, 3 tablespoons pepper oil, 2 tablespoons oyster sauce, 1 tablespoon sesame oil 1 2, 2 tablespoons refined salt 1 2, 2 tablespoons soy sauce, 5 tablespoons ginger powder12, 5 tablespoons bone soup, 2 tablespoons soft sugar.

1. Dissolve yeast in water, add sugar and stir well.

2. Then add special powder.

3. Start the bread machine to stir the dough 15 minutes, and then bake at room temperature for 30 minutes.

4. Use noodles from this time to make stuffing and cut green onions into pieces.

5. Add oyster sauce, soy sauce and bone soup to the pork stuffing and stir in one direction.

6. Then add chopped green onion.

7. Pour the pepper oil on the chopped green onion.

8. Then mix the pepper oil and chopped green onion.

9. Add ginger powder, salt and sesame oil, stir well and pat flat with a spatula.

10, knead dough, exhaust, break into 24 small portions and sprinkle some dry flour.

1 1. Roll each small dose into a steamed bun skin, take a steamed bun skin, and add pork and onion stuffing.

12, knead into steamed buns.

13. Put them all in the steamer, and serve them in 15 minutes.

14, then bring the fire to a boil, turn to medium heat 15 minutes, and turn off the fire for 3 minutes.

15, finally ready to eat.