Homemade steamed buns, white and fragrant, with a chewy texture, even beginners can succeed on the first try!

First, we put 300 grams of all-purpose flour, 15 grams of granulated sugar, 1 gram of salt, 3 grams of yeast, and 160 grams of warm water together.

First, use chopsticks to mix until it becomes flaky.

Then knead it into a ball with your hands, cover it, and let it rest for 5 minutes, which will make it easier to knead.

Take out the rested dough and knead it until the surface of the dough is smooth.

Cover with a lid or plastic wrap and let it ferment at room temperature until it doubles in size.

Take out the fermented dough and knead it to release the air.

Roll the dough into a large sheet.

Then roll it into a long strip.

Cut into appropriately sized small pieces, and the excess dough at both ends can be kneaded into a round shape.

Prepare cold water and a soaked cheesecloth in the pot, put in the cut buns, cover with a lid, and let them rest for 30 minutes.

After it has relaxed, start steaming. Steam for 10 minutes after the water boils, then turn off the heat and let it sit for 5 minutes before serving.

Once the steamed buns are done, take them out to cool, then put them in a bag and seal for storage.

Homemade steamed buns, done O(∩_∩)O

Even beginners can succeed on the first try, steaming it to be both white and fragrant.

Very elastic, with a chewy and delicious texture.