Sophora Japonica Buns
1.
Yeast melts in warm water.
2.
Add sugar to flour.
3.
Pour in yeast water and cool boiled water to form a dough, cover it, and let it ferment in a warm place.
4.
When the noodles are fermented, the fillings are prepared and the locust blossoms are rinsed.
5.
Wash the shallots and chop finely.
6.
Add salt to the meat in advance, stir well, add appropriate amount of water to beat well, add soy sauce to marinate, and add shallots.
7.
Stir well.
8.
When the dough is fermented well, the meat filling starts to add Sophora japonica and peanut oil.
9.
Add fuel consumption.
10.
Mix and stir well.
11.
The noodles are fermented like this.
12.
After the fermentation is good, add an appropriate amount of hand powder and knead evenly (forgot to take a photo 😄) into a suitable dough.
13.
Roll into a round piece (thick in the middle).
14.
Pack the Sophora japonica stuffing.
15.
Make it what you like😉️
16.
At the wake-up meeting, it feels light when held in your hand, and you can steam it in a cold water pot for 5 minutes on low fire and 20 minutes on high fire.
17.
After turning off the heat for two or three minutes, open the lid and take out the buns.
18.
Fragrant, beautiful and beautiful, eat it 😄
19.
Finished picture.
20.
Finished picture.
21.
Finished picture.
Tips:
1. The amount of water in the dough is based on your own situation. This is for your reference. Just follow your own habits.
2. Marinate the minced meat in advance. Sophora japonica will be mixed after the noodles are proofed, so that it will not collapse and taste good.
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