1. After the second fermentation, the original color dough is taken out and kneaded to expel the air. After it is set aside to relax, it is ready to make a bun.
2. Stuffing. Stir-fried stuffing with sauerkraut, tofu, chopped pepper sauce and green onions.
3. Take a loose piece of dough and roll it out into a garden.
4. Fold into a triangle.
5. The folded triangle is turned upside down.
6. Put the fillings on.
7. Lift the three corners and pinch them together, and then pinch the six sides together in pairs.
8. Lift up the folded part in the fourth step to form a lace shape.
9. Pack the rest of the corolla pack in the same way. After wrapping, cover with a damp cloth to keep it warm and keep it moisturized for 40 minutes. After the corolla bag is slightly enlarged, put the corolla bag in a hot pot and steam for 40 minutes. Turn off the heat and steam again for 5 minutes.
10. The triangular corolla bag is out of the pot.
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