1. Don't wash the golden porridge, soak it slightly, put it on a steamer mat and steam it in a pot, add sugar and oil while it is hot, mix well, and then divide it into evenly sized fillings.
2. Melt the yeast with warm water, add sugar and warm milk and stir well, then pour in the flour and stir to form snow lumps. Knead the dough evenly and smoothly, cover it with a damp cloth and leave it in a warm place to ferment to 2 to 2.5 times its original volume. The fermented dough is vented and kneaded evenly, divided into a number of evenly sized agents, and rolled into a thick bun skin with a thin edge in the middle.
3. Take a bun leather bag into the golden porridge filling core, pinch the edge of the dough with the thumb and index finger of your right hand, pinch the dough forward with one fold and one fold with your index finger, pinch the dough without shifting it with your thumb. Pinch around 17 pleats in total.
4. After wrapping all, use the upper end of the plastic spoon to gently press the top of the raw buns into a small round pit, and place the golden porridge for embellishment.
5. Put it in a steamer, fill the steamer with water, turn on a low heat, let the water in the pot slowly heat up, and wake up the raw embryos for about 25 minutes, and you're done. Just one click.
Tips:Yunselenium golden porridge is of high quality. The selected raw materials are tartary buckwheat rice grown in the Yanmenguan area and planted in rotation once a year and Changzhi Qinzhou yellow-named millet, and they are made through a reasonable ratio. The millet nourishes the stomach and invigorates the spleen. Buckwheat detoxifies and detoxifies. According to the theory of "clearing and nourishing health", the two ingredients are scientifically matched. The color and fragrance are very distinctive, and the rice oil is rich. Both the elderly and children like the buckwheat fragrance in the golden porridge.
