Introduction composition of traditional handmade steamed buns

I came to menstruation's home just after class today. I found my aunt making bean paste buns, so I washed my hands and went to help.

Brother Liu Hu used a rolling pin to roll all the steamed stuffed bun skins flat, except that we wrapped them up. This is my first time to make bean paste buns, and I am inexperienced. There is too much bean paste in the spoon! I pinched all four corners of the steamed stuffed bun skin in the middle, and then pinched the middle corners together with my hands. The stuffing inside was wrapped, but the shape of this steamed stuffed bun was very special, flat and long, but it was wrapped in a round steamed stuffed bun. After wrapping a steamed stuffed bun, I think it's as simple as that! I thought how difficult it was! But then, it didn't work. It was wrapped in a long steamed stuffed bun, which was stuffed with bean paste.

I scooped a spoonful of bean paste, but this time the bean paste was very disobedient and rushed out directly, and many bean paste came out. Next time, I learned my lesson and filled a little less stuffing, which made this steamed stuffed bun less stuffing. "It seems that making buns is not that simple." I said to myself.

Gradually, I can make long steamed buns. If the stuffing is too much, you can stretch the skin of the steamed stuffed bun before wrapping it. If it is stretched, it won't fit in. You can scoop away a little stuffing with a spoon before wrapping, but I wrap the steamed stuffed bun once, with only one tendon, whether it looks good or not. I didn't miss any stuffing in the last few bags. It's very nice.

"It turns out that making buns is not very simple!" I wrapped the steamed stuffed bun and said with emotion.