1. Put part of the flour on the pot and steam for 20 minutes
2. After cooling thoroughly, use a rolling pin to crush the steamed flour on the panel
3. Put vegetable oil in the wok. When the oil temperature rises to 70% hot, add the chopped green onion and ginger. (Forgot to take pictures in a hurry). After the aroma bursts out, pour in the crushed cooked flour and appropriate seasoning salt, fry for a while and add the pre-soaked pepper water. Continue to fry until even.
4. Divide the fried fillings into several portions and round them.
5. While steaming the flour for the filling, mix the noodles with warm water and yeast to make the crust. The softness and hardness of the dough can refer to the degree of the bun. It can be slightly softer, so that the steamed skin will become soft. Cut the kneaded noodles into several portions of the same size. The size can also refer to the size of daily buns. Roll out into a round outer skin.
6. Put the filling in the middle of the leather
7. Close your mouth. Be sure to squeeze tightly when closing.
8. Put the closing mouth down and press evenly with your hands to form a flat shape, which is a cake embryo.
9. After the dough is ready, let it stand for about 30 minutes for the second fermentation.
10. Put the dough on the pot and steam for 15-20 minutes.
11. After turning off the heat, wait 3-5 minutes before opening the lid, and take out the steamed fat cake.
