1. This is a little trick for steaming steamed buns. Use pure milk heated to about 40℃ to make the noodles together with yeast, so that the steamed buns are white, fat and fragrant. Let the noodles wake up for about 20 minutes until they are cotton-like.
2. A small handful of leeks will do, mainly for freshness, if you put too much, it will cover up the aroma of locust blossoms. If some people don't like to eat leeks, they can put some chopped green onion instead.
3. I blanch the freshly picked Sophora japonica flowers and freeze them, and take them out when I eat them. When blanching the locust tree, remember to put salt in the water, which will make the locust tree become green and attractive.
4. Put the chopped leeks, locust flower, and meat stuffing together, add appropriate amount of salt, pepper powder, chicken essence, light soy sauce, and stir in one direction with chopsticks. During this time, you can add appropriate amount of water to avoid stuffing buns. The child is too dry and has a hard taste.
5. Knead the dough again, knead until smooth, cut into small dough
6. Roll the dough into thin slices
7. I like to wrap it in this shape, I feel that this look is a bit higher in value.
8. Be sure to let the wrapped buns undergo a second fermentation, usually about 20 minutes, and send them until you feel the buns light and fluttering with your hands.
9. Put it on the pot and steam for 20 minutes, remember not to open the lid in a hurry after the steaming is done, wait five minutes before boiling the pot, or the buns will be flat.
