1. Take an appropriate amount of flour.
2. Warm water and baking powder to mix the noodles, soak for 40 minutes.
3. Wash and drain the alfalfa.
4. Change the knife to the end.
5. The dough has doubled in size.
6. Knead the alfalfa chopped alfalfa together with the dough, add a little alkali powder and continue to knead.
7. The kneaded dough undergoes a second proofing.
8. When the time is up, knead it into a strip, vent the air to make the surface smoother and tougher, and use the same size knife.
9. Knead it into a steamed bun and place it in a cage.
10. Boil the pot and steam for 30 minutes. The time is determined according to the size of the bun. When the time is up, turn off the fire and steam for five minutes, then start the pot.
11. The beautiful alfalfa bun is out! Comes with a standard garlic sauce bowl, perfect.
12. Finished picture! The unique taste of spring.
Tips:When the time is up, don't rush to get the pot up, make sure to steam it for five minutes.
