1. Mix two and a half cups of flour into a large bowl of warm water with 2.5 grams of dry yeast powder and melt it with the water.
2. Knead it smoothly, cover it with plastic wrap, and place it in a warm place for proofing.
3. Put the minced green onion, ginger, five-spice powder, sesame oil, chicken essence, soy sauce, egg white, and stir in one direction until it is strong.
4. After proofing to double the size, knead again until smooth for a second proofing.
5. After the second proofing, tanned and smoothed. Start cutting the ingredients and knead each ingredient five or six times.
6. Roll out the skin again (the skin should be slightly too thin and the whole bun will be black and hard).
7. After the bun is finished, let it stand there and let it stand for 10 minutes before putting it in the pot.
8. After boiling the pan, turn off the heat for 15 minutes and turn off the heat for two minutes. The pan is out.
Tips:If you want the buns to be white and fat, knead and wake up for the second time, then knead the small agent five or six times, and then be stuffy for two minutes after turning off the heat. This is not the most critical.
