Ingredients:

Noodles.

How to bake steamed buns and roll gluten:

1. Make dough that is softer than dumpling noodles, wake up and divide into small balls, roll them out into dough the size of the steamed bun utensil;

2. I used a pan to bake on gas, and the effect was not good, but it was okay;

3. Wait until one side is cooked, flip it over, and then pick up the buns. Turn in circles until the edges are cooked. The dough is not thick and it bubbles immediately when placed in the pot. It is already cooked. It doesn’t need to be baked for too long, as it is easy to dry out, and it should be soft and easy to wrap vegetables. I like to eat freshly baked buns, which have a natural flavor and are easy to eat;

4. Roast them when they are cooked I just like to see the bubbles rising on the surface of steamed buns. It tastes great;

5. When eating steamed buns in the morning, my son likes to smear them with Korean chili peppers and then sprinkle some shredded vegetables on them. I use The main thing is cucumber shreds, and then put in a fried ham sausage. The snacks here include steamed buns and tofu skewers, which are rolled in this way.