Caterpillar Mantou roll

1. Add yeast powder to the flour, slowly pour in warm water and stir to form a dough.

2. Cover with cling film for fermentation.

3. Ferment to twice the size with even pores.

4. Take out the dough and knead it to release air.

5. Divide into equal doses and rub into long strips.

6. The length is approximately 5 times that of ham sausage.

7. Stick one end flat onto the ham.

8. Wrap a circle around the noodle head and press it down.

9. Continue to wrap one circle after another.

10. The final head is pressed under the tail.

11. Cover the pot with cold water and cover it with a lid. Wake up for 20 minutes, then steam for 20 minutes and let it sit for 5 minutes.

12. Soft and plump caterpillar Mantou rolls.