Sophora Flower Pork Buns

Overview

Friends who grew up in the north should have eaten it, but friends from the south may not have seen it. Every spring, it blooms in full bloom. You can pick it from the tree, steam it and dip it in seasonings to eat. You can also dry the fresh ones and put them away so they won’t spoil, and eat them when you want to eat them. What I made today is what my mother dried in the spring and used to make steamed buns.

Tags

• staple food
• old man
• breakfast
• steamed buns
• lunch
• dinner
• students
• egg
• flour
• ginger
• light soy sauce
• meat filling
• sesame oil
• sophora japonica
• south germany
• thirteen incense
• very delicious
• salt

Ingredients

Steps

1. 1 Dilute the yeast in warm water

   

2. 2 Flour is alive and waiting for fermentation

   

3. 3 Put the Sophora japonica in a basin to soak

   

4. 4 Add the seasoning to the soaked Sophora japonica flowers and meat filling and stir evenly

   

5. 5 The dough is fermented until it forms a honeycomb shape, and there is no obvious shrinkage when pressed with your hands

   

6. 6 Deflate the dough and knead it thoroughly to make individual dough balls

   

7. 7 Roll out the dough into a thick circle with thin dough in the middle to make buns

   

8. 8 Add a little interlude

   

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

   

10. 10 Pour cold water into the pot, then steam for 20 minutes after the water boils