He Sui Bao

He Sui Bao

1. Mix the sesame powder with low-powder salt, pour in the melted yeast, stir into a snowflake shape with chopsticks, and knead into a smooth dough;

2. Put it in a large bowl for the first fermentation (about 1.5-2 hours at room temperature) the dough expands to twice its original size;

3. And the dough inside is honeycomb, then fermentation is complete;

4. Take out the dough to exhaust, knead it into a smooth dough again, and let it stand for 20 minutes;

5. Divide the dough into equal parts and roll them out into long strips;

6. Roll up

7. Put it in a steamer and use scissors to cut left and right to look like ears of grass;

8. Put it in the pot and let it rise for 20-30 minutes;

9. The green body feels light when held in the hand, and the proofing is completed;

10. In a pot under cold water, turn to a low heat and steam for 15 minutes after high heat. Turn off the heat and simmer for 3 minutes before taking it out for consumption.