1. Add sugar, salt and yeast powder to the flour and mix well, pour in vegetable juice little by little, mix well, knead it into a smooth dough, set it aside and ferment to 2 times its size (about 1 hour).
2. After the white radish is washed, peeled and shredded, add a little salt and mix well, squeeze out the water, then add pepper, a little sugar, chicken essence and sesame oil, mix and mix well to form a filling.
3. The fermented dough is rolled into long strips and cut into 6 equal parts.
4. Take a dose and roll it into a round piece with a rolling pin.
5. Put in the right amount of fillings.
6. The bag is tightly closed to become a steamed bun embryo.
7. After all the small ingredients are done as above, put them on the steamer covered with a damp cloth, and cover the lid to wake up for 20 minutes.
8. Place the awake bun embryos on boiling water, cover and steam for 15 minutes.
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