Steamed buns with roast pork filling - An Overview
Protect with a lid and be certain that any steam vents are lined (I used a soaked fabric), and area a kitchen area towel around the rim of your lid, that can help trap in just as much steam.Add in the flour ½ cup at any given time and knead for about 15 minutes. Adjust the final ½ cup flour appropriately. The dough needs to be soft––not stick