Sophora Japonica Buns

Name: Sophora Japonica Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Flour; 3g yeast; a little Sugar; 250g pork; 750g Locust tree flower; a little Noodle sauce; Some Chives; Some salt; Some Chicken Essence; Some Vegetable oil

by Spring sister

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Sophora japonica buns were made in May when Sophora japonica was just blooming, and they have not been put on. The reservoir where my husband often goes fishing is full of locust trees. Spring in the north arrives late, in May, it just has just warmed up. The big ears of Sophora japonica flowers hanging on the locust trees, the fragrance is tangy, attracting fishing fans to pick them one after another. Reservoir administrators are commonplace, saying hello, flowers can be picked, but the trees must be protected. The fishing fan in my family got up on a whim, picked up a few bags and carried them back home, and told him to eat Sophora japonica buns. So I took advantage of the freshness of Sophora japonica and wrapped this bun. The sweet and fragrant Sophora japonica and the soft pasta make the buns taste really good. "

Sophora Japonica Buns

1. Cut the pork into pieces of the right size. Fry the noodle sauce with a little oil to fragrant, pour it into the meat pieces, and then add some salt, pepper noodles, chicken essence, and oily flavor.

2. Sift the flour. Add a little sugar. Use warm water to dissolve the yeast, pour the flour in a little bit, stir it with chopsticks, then knead it into a dough with your hands, leave it for ten minutes and continue to knead it into a smooth, non-sticky dough.

3. Cover with a damp cloth to ferment. When the weather is cold, you can use a steamer to boil a pot of hot water at 60 degrees, put the dough on the steaming grid, and then cover the pot and ferment to double the size.

4. Pick and wash the leeks, chop them for later use.

5. Pick and wash the locust tree flowers, blanch them, put them in cold water, remove them by hand when they become cool, and squeeze dry water for later use.

6. Put the leeks and locust tree flowers in the pot, pour in the appropriate amount of vegetable oil, then add the salt and chicken essence, mix thoroughly, add the delicious meat, and mix well.

7. Exhaust the air in the dough, knead it well, take a piece of dough, knead it into a cylindrical shape, and divide it into the same size agent.

8. Make the agent into a thick skin in the middle and thin all around.

9. Pack the right amount of stuffing. Yantai's buns pay attention to more stuffing, so they will try to pack as much stuffing as possible.

10. Pinch out more than fifteen folds evenly, close them, and place them on the corn husks.

11. Put it in a steamer for secondary fermentation. When it reaches 1.5-2 times, it can be steamed. After the water is boiled, turn to medium heat and steam for 20-25 minutes.