The; that come
4, yeast water is divided by the side of best agitate wanting a limit second join, easy mix of such dough and Shui Cairong is even;
5, knead dough when if feel very rare, stick a hand, do not want to suspect, entered right amount corn oil to won’t be stuck, dough is too dry, the steamed stuffed bun that evaporate comes out will be relative hard;
6, because dough is very soft, knead very easily, so dough wants as far as possible knead smooth;
7, skin of roll steamed stuffed bun when what need not knead is too fierce, scatter bit of dry flour to prevent stick, small dose child the round roll that become a group is thin can, want an edge to go up thin, intermediate thick;
8, the steamed stuffed bun that has wrapped wants a lid to continue Tang sends 20-30 minute, because of roll skin when released the air in one part dough, continue what Tang hair can let steamed stuffed bun send is evener and full (this one step is very crucial) ;
9, ; of steamed stuffed bun of evaporate of the conflagration after water leaves
10, lid is not lifted immediately after evaporate is good, arrive from heat because of instant of steamed stuffed bun cold, the meeting is contractive.