First, the preparatory work:

Flour: 500g, yeast: 5g, warm water: right amount, salt: right amount, sugar: right amount, stuffing: according to personal preference, it can be meat stuffing, vegetable stuffing, etc.

Second, fermented dough:

1. Add yeast into warm water and stir evenly to dissolve.

2. Pour the flour into a large bowl, add the right amount of salt and sugar, and stir well.

3. Slowly pour in the dissolved yeast water and stir it into a paste with chopsticks.

4. Knead the dough into smooth dough by hand, cover it with a wet cloth and put it in a warm place for fermentation. It takes about 1-2 hours until the dough becomes twice as big.

Third, making steamed stuffed bun skins:

1, take out the fermented dough, knead it and exhaust it.

2. Divide the dough into small pieces, about 30g each.

3. Take a small piece of dough and press it into a flat circle with your palm.

4. Roll the round dough into a thin round skin with a rolling pin.

Fourth, stuffing:

1, put the prepared stuffing in the center of the steamed stuffed bun skin.

2. Pick up the edge of the bun skin with your thumb and forefinger, and slowly push it to the center to gradually wrap the stuffing.

3. Pinch the steamed stuffed bun mouth with your fingers to ensure that the steamed stuffed bun will not spread out.

Five, steamed bread:

1, put the steamed bread on the steamer, and add a proper amount of water to the steamer.

2. Cover the pot and steam over high heat for 10- 15 minutes until the steamed buns become fluffy and cooked.

Turn off the fire, wait a moment, and then open the lid.

Nutritional value of steamed stuffed bun

1, providing energy: steamed bread is mainly made of flour, which contains carbohydrates, which is the main energy source and can meet the needs of human daily activities and organ functions.

2, improve immunity: steamed bread also contains nutrients such as yeast and mineral elements, which helps to improve immunity and prevent some diseases such as colds.

3. Promote digestion and absorption: Fermented yeast contains antioxidants, which can protect the liver. At the same time, it can decompose phytic acid in fermented flour, thus improving the absorption and utilization of nutrients such as calcium, magnesium and iron, and promoting digestion and absorption.