Bag buns

Today, my grandfather and I wrap. Grandpa first put the noodles out and put the baking powder, then put the "quilt" in the big basin. From morning to noon, the face is not long, and from noon to afternoon, the dough finally grows bigger, but it grows a "sparse rotten" - it is sticky everywhere, what is stuck, it makes us hands, The table and the basin are all covered. Grandpa put the hand on the dry noodles, then pulled the rotten noodles in the pot a little bit, and added a lot of dry noodles in the noodles to pick up the dough. Grandpa divides the dough into two parts and divides it into half. One person comes halfway.

We smashed the dough into small pieces, and then gently pressed them into small pieces. At this time, Grandpa put the pre-filled stuff out, and we started to pack. I put the stuffing into the dough, put a handful of hands, and then pinch the four sides, turning clockwise and squatting. Because I was afraid that the stuffing of the buns would leak out, I only put a little bit of stuffing. As a result, the buns were very nice, but they were small. Grandpa suspected that I had less stuffing and squashed the buns. This is the first bun in the history of the stuffing!

We were so busy, from the afternoon until the evening, the buns were finally finished, and my stomach began to scream. Grandma quickly put water in the pot and put the steamed buns in the cage. About 15 minutes, the hot buns are out! I can't wait to rush over, grab a buns and stuff it into my mouth. Huh? Did you eat the stuffing? I took another bite and still didn't eat the stuffing! It turned out that this is the thick leather bun of my bag!

The fifth grade of Chenjiaping Elementary School, Jiulongpo District, Chongqing: Yang Chen