I will share my experience of making buns with you.

I hope the buns you make are better than the way I said.

The bun surface should be as soft as possible. This is helpful for making delicate pleats and closing the bun.

1. Use a rolling pin to roll out the buns, making them thick in the middle and thin around the edges, but the thickness should be even and round. The size is whatever you want. This mainly depends on the size you want the buns to be. Try to make it as thin as possible around it, which is related to the closing issue at the back.

I usually don’t roll it out to a particularly large size. The dough is soft, so I can completely pull the edges to complete it~~

Because the dough is relatively soft, be sure to pay attention to the rolled dough. There should be a thin layer of powder evenly on one side of the skin (not too much). This is mainly to prevent it from deforming and sticking together when you pinch the pleats later.

If you are not very good at using a rolling pin, just use your hands to knead it. This is actually not bad, but you have to knead it evenly.

2. Put the skin into the palm of your hand, with the powdered side facing the palm, and put the filling. Novices can put less filling.

3. Use your right hand to fold one pleat first, and then the second pleat.

4. Glue the two pleats together at the top, and tilt the top as counterclockwise as possible (in order to see clearly,

then fold the third pleat, because the leather is softer , just gently stick the top of each pleat one by one, so you must make sure the skin is as thin as possible around it and the surface is soft, otherwise it will become lumpy. It will also become very thick.

Be careful not to fold it straight like this! Not only will it not look like a bowl, but the top will become a big piece of dough!

5. When folding to 2/3, I use my left hand to change the position and use my right hand to fold the next pleat.

The pleats of the entire bun should be slightly tilted counterclockwise, and this should be done as much as possible. The pleats are even and delicate. The number of pleats depends on personal habits. I usually make 14 or 15 pleats.

It is generally best to concentrate the pleats on the upper middle part of the bun, without folding them to the bottom. ~~

6. Fold the last pleat and stick it together with the beginning to form a bowl shape. Use your thumb to press down slightly in the middle and gently reshape the beautiful buns.

This bun is ready! ! ~~