The big steamed buns that are torn and eaten layer by layer are white and fat, sweet and chewy, and they are fragrant when eaten without vegetables

Today, I made some steamed buns that can be torn layer by layer, white and fat, soft and chewy, and fragrant when eaten without vegetables.

Sweet and chewy, the whole family eats fragrant, the method is simple, and you will see it at a glance.

Here's how I made it:

Add 30g of sugar and 5g of yeast to 1,250ml of warm water and stir until the yeast melts. Add a small amount to 500g of flour several times, knead into a smooth dough, cover and let rise.

2. The obvious expansion of the volume is good.

3. Take it out, knead and exhaust, and roll it into a large dough sheet. Sprinkle with a layer of dry flour.

4. Like in the video, fold three pleats.

5. Press down, then roll it out again and roll out the rectangular dough sheet. Sprinkle another layer of dry flour and fold into three folds. Repeat this process three times.

6. Roll out the rectangular dough sheet for the last time and smear a layer of cooking oil on the dough sheet.

7. Sprinkle another layer of dry flour.

8. Roll it up from one end, sort it out, and divide it evenly into pieces.

9. Take out a piece of dough, press down to exhaust, gently close the two ends inward, and arrange it into a circle.

10. Put it in the steamer, cover the lid and wake up again for about 8 minutes, and the time to wake up should not be too long.

11. Turn on high heat and steam for 20 minutes, turn off the heat and simmer for another 3 minutes.

The big white and chubby steamed buns are good, sweet and chewy.

You can also tear it layer by layer, the method is simple, and if you like it, try it!