Ingredients: high-gluten flour: 500g, dry yeast: 5g, sugar: 30g, salt: 5g, warm water: about 250ml (not too high).
Steps:
Prepare a large bowl, pour the flour into the bowl and dig a small hole in the middle.
Add dry yeast, sugar and salt to the pit, and then slowly pour in warm water. Stir with chopsticks or fingers to dissolve the dry yeast evenly.
Stir the flour slowly with warm water until a slightly sticky dough is formed.
Put the dough on a flat workbench and continue to knead the dough by hand until the dough becomes soft, smooth and elastic.
Put the kneaded dough back into the bowl, cover it with a wet cloth or plastic wrap, and put it in a warm place for fermentation, which takes about 1 to 2 hours until the dough becomes obviously larger.
After the fermentation is completed, take out the dough, gently exhaust it, and then knead it for a few minutes to divide the dough into small dough of appropriate size.
Each small dough is rolled flat by hand, filled with stuffing, and then pinched and sealed to form the shape of steamed buns.
Spread a steamer cloth or cabbage leaves in the steamer, and put the steamed bread in the steamer. Pay attention to keep a certain distance between steamed buns, because they will swell when steamed.
Cover the pot and steam over high fire for about 15 to 20 minutes, or until the steamed bread is completely cooked.