In the afternoon, Qin Huai and Zheng Siyuan boldly experimented with a slapdash version of guo'er.
It was a great success.
The efficiency was very high.
As long as you approach the snack you're making without the psychological burden of making dumplings and view it with an open mind, convincing yourself that this is how guo'er should be. The shape doesn't matter, as long as it resembles a fruit. The color doesn't matter either, as long as it's vibrant enough.
With this mindset, the speed becomes quite fast.
After all, wrapping the filling with dough into a ball, brushing some beet juice on for color, this simple step is easy for anyone to get the hang of, even Chen Huihong can do it.
Actually, no, Chen Huihong still can't because controlling the dough thickness is crucial when wrapping guo'er, so that the filling doesn't leak, no oil seeps, and the skin isn't too thick.
These are the basic requirements for wrapping steamed buns.
