Radish and Cherry Buns
1.
First rise the noodles, knead the dough with flour, yeast and water, and ferment at room temperature
2.
Prepare the stuffing at the time of the dough, select and wash the radish and cherry seeds
3.
Boil water in a pot of boiling water, just lightly blanch it
4.
Put all the seasonings in the pork filling, and finally put Knorr's fresh dew and mix thoroughly
5.
After blanching, chop the radish and cherry seeds and put them in a pot with the pork filling. Mix thoroughly before wrapping
6.
Fermented dough
7.
Take out the dough and knead it smoothly, divide it into suitable size agents
8.
Put a little salt and 2 tablespoons of peanut oil for the stuffing of buns and mix thoroughly. Put a proper amount of stuffing on the bun wrapper. There are a lot of stuffings made at home.
9.
Put the steamed buns in the steamer and let them rise for about 15 minutes
10.
After proofing the steamed buns in a cold water pot, start steaming on low heat, then turn to high heat to steam for 15 minutes after SAIC, and open the lid immediately when the time is up
11.
When eating, just put garlic
Tips:
Turnip sakura seeds have been on the market for a very short time, only one or two days. Don’t cook turnip sakura seeds for too long to avoid the loss of umami taste.
