Sophora Japonica

Sophora Japonica

1. Put yeast and sugar in a small basin, the amount of sugar can be adjusted according to your taste

2. Add a small amount of water, stir with chopsticks to melt the yeast and sugar

3. Add an appropriate amount of flour and stir it into a flocculent shape with chopsticks

4. Make a smooth dough with your hands

5. Then put it in a warm place for fermentation, if you have an oven, you can put it in the oven, select the oven's fermentation function

6. You can process the Sophora japonica during the dough fermentation process. Wash the Sophora japonica to remove the stems and branches, leaving only the flowers.

7. Then put the washed and dried Sophora japonica into the fermented dough

8. If you touch your hands, you can use a spatula to stir

9. Put a little flour on the panel to prevent sticking, then arrange the dough into strips

10. Use a spatula to divide into 6 evenly sized portions

11. Reunion with your hands, then lightly press into small cakes, not too thin

12. Put an appropriate amount of oil in the pan, then heat the oil slightly to about 35 degrees, then turn off the fire and put the cakes in the pan

13. Cover the pot and ferment again

14. It’s about twice the original size.

15. Start to burn on a small fire, turn it over when the bottom is golden brown

16. When the other side is fried to golden brown, you're done

Tips:

1. The amount of flour should be increased or decreased according to the amount of water, and the dough should not stick to your hands;

2. If there is no Sophora japonica, it can be replaced by other flowers, such as roses, etc.;

3. Use a small fire throughout the whole process. The fire should not be too rushed, so as not to get burnt.