How to wrap dim sum

200 grams of medium gluten flour, 125 grams of water, 3 grams of yeast, 1 cup of bean paste filling, 1/2 tsp of baking powder, 25 grams of granulated sugar, 50 grams of plain flour.

How to make bean paste buns.

Melt the yeast in water, add 200g of flour, sugar, and baking powder oil to form a dough.

No need to knead until smooth, then cover with plastic wrap and put in a warm place to ferment until 2 times the size.

Add 50g of flour to the fermented dough, knead into a ball, cover with plastic wrap, and let rest for 10 minutes.

Continue kneading until the dough is smooth, then cover with plastic wrap and let rise for 20 minutes.

Divide the rested dough into 9 equal portions, roll them out to about half a centimeter thick, and place the red bean paste in the center.

Then wrap it up like a bun, but punch down at the tightened closure and shape it into a circle.

After the bean paste buns are all wrapped up, put them in a cage drawer with a gap in the center, cover the pot, and let them ferment until they double in size.

Cook the pot over high heat, then turn to medium heat and steam for 10 minutes, turn off the heat and simmer for 2 minutes.