2. Prepare dough ingredients: add warm water to yeast powder, add 1 teaspoon flour and sugar powder, stir well and let stand for a while; Sift the flour into a larger container, add salt and sugar, and stir well.
3. Mix the mother water with bubbles and pour into the flour.
4. Knead until there is no dry powder, add lard and knead evenly, continue to knead until the dough surface is smooth, then pick up the dough and throw it into the basin for 10 times, knead until 1 min, then throw it in and knead for 3 times.
At this time, the dough, hands and pots are all smooth. Roll the dough round, cover it and put it in a warm place for fermentation.
6. After the dough is fermented, you can make sesame stuffing, break sesame seeds with a cooking machine, add sugar powder and mix well.
7. Add lard and scrape evenly with a scraper.
8. Knead sesame balls of the same size, cover them with plastic wrap and put them in the refrigerator for refrigeration.
9. It takes about 1 hour for the dough to ferment to 2-3 times its original size. Then, the dough is vented. Double-stir some flour to press the dough to exhaust, knead it vigorously, and then knead it until the dough is smooth. Do twice as much as above.
10, take out the dough, sprinkle some hand powder, and knead the dough into strips.
1 1, cut into small dough of the same size.
12, take a small dough and put it vertically.
13, press with the palm of your hand, and then press around the edge.
14. Take the sesame ball out of the refrigerator, put the pressed dough in the palm, put the sesame ball in the middle and close the dough.
15, round buns.
16, buckle it backwards, put it on the pad paper, hold the steamed stuffed bun in both hands, and roll it again.
17. Put the wrapped steamed buns in a steamer, cover a gap for each steamed bun, wake for 30 minutes, put cold water in the pot, boil, and steam over medium heat 15 minutes.
18, steam for 5 minutes after turning off the fire, slowly open the lid, and the round steamed buns can be eaten.