2. The yeast is melted with a little warm water, then added to the flour, and then kneaded into dough with 260 grams of warm water.

3. Ferment to twice the size (just poke a hole in the dough with your finger, don't retract it).

4. ventilate the dough and knead it into long strips, and then cut it into the same size.

5. Flatten them respectively, and roll them into thin discs in the middle of the back.

6, add the right amount of bean paste stuffing.

7. Hold the skin with your left hand, crumple it counterclockwise with your right hand, rotate it clockwise with your left hand, and slowly crumple it with your right hand.

8. Shape and grow into a circle.

9. Make a pot with cold water, brush the oil with a sieve or add a drawer cloth, put the bean bags in, leave a gap between the bags, and wake for 20-30 minutes for the second fermentation to double the volume.

10 Then, boil water over medium heat, and steam over high heat for 15- 18 minutes, then turn off the fire and open the lid for another 2 minutes.

1 1. The steamed stuffed bun with sweet noodle sauce is ready.