Sophora Japonica Buns
1.
Wash the fresh Sophora japonica flowers and blanch them in water, soak them in water for more than 2 hours, squeeze out the water and put them in the refrigerator for storage.
2.
Prepare all ingredients
3.
Defrost Sophora japonica from the refrigerator and chop it
4.
Wash the leeks and drain the water
5.
Add scallion, ginger, soy sauce, salt, chicken essence, sesame oil, five-spice powder, vegetable oil and egg to the meat and stir well
6.
The minced meat continues to be whipped up and down
7.
Squeeze the chopped Sophora japonica and add moisture to the whipped meat filling and mix well
8.
Add chopped leeks
9.
Stir thoroughly
10.
Add yeast powder and appropriate amount of water to flour and knead into dough, cover with plastic wrap to ferment
11.
The fermented dough removes air and divides into small doughs of uniform size
12.
Take a small dough and roll it into a dough with a thick middle and thin outer edges
13.
Put stuffing on the bun skin
14.
The thumb supports the dough, and the index finger begins to pleate the dough evenly and wrap it into a bun
15.
After everything is wrapped up, take to 15 minutes
16.
Put the water in the steamer to boil, put the proofed buns on the basket, steam for 15 minutes, turn off the heat and steam for 5 minutes.
