Shandong buns specific method?

1. Pour the flour into the basin, the yeast or baking powder together with the water (water is not too cold, not too hot) and stir well, so that and out of the flour flour will be faster.

2. Use this time to mix the bun filling, the bun color and flavor is all here, it is very critical.

3. After the dough has risen, knead it well, cut it into a dough (I don't like it too big), roll it out, put the filling into the skin, and you can wrap it up in a variety of ways.

4. Steam the buns in a pot, rub some water underneath the buns so that they don't stick to the bottom, and leave a gap in the middle of the buns when you put them in because they'll be much bigger when they're cooked.

5. Steam the bag of utensils to seal, generally about half an hour almost steamed (depending on what fire)

6. Steam cooked buns a pat fingerprints will immediately pop up, so you can eat the fragrant buns Hello!