Fried small steamed buns

Add lard to wheat flour made from the wheat core, and mix evenly.

Old dough.

Add an appropriate amount of white sugar to the old dough. (The function of white sugar is to aid fermentation)

Continue adding warm water to the starter dough and dissolve it. (The water should be warm but not hot to the touch)

Pour the dissolved old dough into the flour and stir with chopsticks until it forms a flaky texture.

Use your hands to press the dough, pressing it evenly and smoothly. (Do not knead the dough, just press it to mix the added ingredients like old dough evenly into the flour)

The kneaded dough.

Place the prepared dough, cover it with plastic wrap, and put it into the oven to ferment using the fermentation function. The fermentation temperature is 31°C, and the fermentation time is 4 hours. (The fermentation time can be adjusted according to the actual situation)

Continuously observe the fermentation of the dough to avoid over-fermentation. When the dough has doubled in size and the plastic wrap is puffed up, it is ready.

The fermented dough.

Take a portion of the fermented dough and put it into a bowl to use for the next time of fermenting dough.

Show the well-fermented dough again, as shown in the picture.

Roll the dough into large pieces and sprinkle in an appropriate amount of alkaline powder.

Fold the dough that has had baking soda added.

Fold out the folded dough, then fold again, then fold again, until it is evenly folded with no blotches.

Knead the prepared flour into a dough. Then shape the dough into the desired size.

Place the prepared raw small steamed buns into a steamer, cover with the lid, and let them rest for about 1 hour. (This step is considered a second proofing, and the proofing time can be adjusted according to actual conditions. Properly proofed buns, when lifted by hand after the second proofing, will feel light and airy)

To steam small buns, place them in the steamer with cold water, and once the steam is sufficient, turn to medium heat and steam for twenty minutes. After the small buns are steamed, do not rush to lift the lid; let them sit for three minutes before lifting the lid.

The steamed small buns retain their shape without collapsing, and when squeezed, they bounce back.

Heat a wok with plenty of oil, fry the small buns until golden, and they are ready.

Finished product photo. The dipping sauce for the fried little buns is condensed milk and crushed lemon peel.