What flour should be used for steamed stuffed buns?

The most commonly used flour for making steamed buns is "medium gluten" flour. The making method of steamed bread is as follows:

Ingredients: 500 grams of common flour, bean paste stuffing 150 grams.

Accessories: 5 grams of yeast and 260 grams of water.

1. Prepare ingredients: flour, yeast and bean paste.

2. Stir flour, yeast and water, and knead into smooth dough for fermentation.

3. Ferment for 2 to 2 or 5 times.

4. Divide the dough into 10 balls.

5. Crush the dough.

6. Add bean paste.

7. Knead close together into a ball.

8. Wake up the buns for 30 minutes.

9. Boil the water in the pot.

10, after the water is boiled, put in the woken steamed buns, cover with fire and cook for 10 minutes.

1 1 and 10 minutes later, take out the pan and let it cool.

12, finished product.