Put the dough kneaded at night in the refrigerator, and the dough will slowly ferment in the refrigerator. Take it out the next day, directly divide the dough into small balls with equal parts after exhausting, knead it evenly, cover it with water (afraid of dry skin), and start filling when the temperature returns to 15 minutes. The practice is as follows:

Preparation materials: 230 grams of flour, 3 grams of yeast, warm water 100 grams, and appropriate amount of sugar.

First, 230g of flour, 3g of yeast and 100g of warm boiled water were poured into the bread maker to start the dough mixing mode.

Second, after the machine is running, let the dough stand and ferment to twice its size.

Third, take out the fermented dough and exhaust it, and knead it into smooth dough.

Fourth, divide the dough into small pieces.

Five, like a stuffed bun wrapped in sugar.

Six, after the package, put it in a steamer for 5 minutes and steam it for 15 minutes.

Seven, take it out to eat when the time is up.