Exclusively Knife-Cut Small Steamed Buns

An appropriate amount of flour.

Put a little white sugar in warm water to dissolve, then add an appropriate amount of yeast powder to dissolve.

Pour it into the flour and stir with chopsticks until it becomes flaky.

Use a pasta machine to first press it into sheets.

Keep pressing a few more times until the surface is smooth and fine.

Divide into two. Take one piece and roll it up from the inside out.

Tighten the roll.

Cut into evenly sized portions. Today, we use a single fermentation method. Shape and let ferment; the steamed buns turn out especially smooth.

Dough ferments in a warm place. Place it on the steamer with cold water and steam over medium-low heat for 15 minutes. (If the buns are small when cut with a knife, the time should be reduced accordingly)

The steamed knife-cut buns are smooth and delicate, soft and fragrant with a sweet taste.

Finished product.

Finished product.