Sophora Japonica Meat Buns

Name: Sophora Japonica Meat Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sophora japonica; Some Minced meat; Some Flour; 2 pcs egg; Some Soy sauce; Some ginger; Some Thirteen incense; Some South Germany; Some salt; Some sesame oil; Some Very delicious

by Early Summer Hee

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Friends who grew up in the north should have eaten it, and friends in the south may not have seen it. Every spring it blooms in March and April. It is picked from the tree, steamed and dipped in seasonings to eat. You can also put the fresh sun-dried away so that it will not spoil, and eat it when you want to eat it. What I made today was dried by my mother in spring and used to make steamed buns. "

Sophora Japonica Meat Buns

1. Dilute the yeast in warm water

2. Flour alive and waiting to be fermented

3. Soak the Sophora japonica in the water basin

4. Add the seasoning to the soaked Sophora japonica and mince

5. The dough is fermented to a honeycomb shape, and there is no obvious shrinkage when pressed by hand

6. Exhaust the dough and knead it evenly to make a dough

7. The dough is rolled into a thick circle in the middle and the thin dough is made into a bun

8. Add an episode

9. Put the wrapped buns into the steamer and wait for the second fermentation (you can also put them outside, I just put them in the pot directly if it is troublesome)