1. I put the flour and the old leaven in the bread machine the night before and knead it into a smooth dough, fermented at room temperature for more than ten hours (the temperature in the southern night is still very low), also to save time the next day
2. Get up early the next morning, neutralize the dough with 1 gram of edible alkali, and knead it again
3. Vent the dough, knead it, and divide it into the same small doses
4. Roll out the noodles one by one, wrap them in the pre-fried pickles, wrap them into a willow leaf shape, you must put meat in the pickles, the taste is much better
5. Wrap everything and put it in a steamer for a second proofing for 20 minutes
6. Pot in cold water, steam for 15 minutes, simmer for 5 minutes
7. Ready to eat
Tips:The dry humidity of flour is different, and the water consumption can be increased or decreased by 5-10 grams.
When the dough is waking up, it will be more delicious if you knead it more. The bun is smoother and more beautiful. You can use a bread machine to knead the dough, which saves much effort
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