Sophora Flower Buns
Use this most simple food to commemorate the short yet grand flourishing bloom that just passed.
Ingredients
Steps
Pick the sophora flowers to remove leaves and stems, clean thoroughly, and blanch in boiling water.
Take them out, rinse with cold water, and soak for half an hour. Then remove and squeeze out excess water.
Dissolve yeast in warm water at about 30°C, let sit for 3 minutes, then add flour and stir until crumbly. Knead into a smooth dough.
Cover and let the dough rise at room temperature until it doubles in size.
Dice the pork, then mix with minced ginger, soybean paste, cooking wine, and sesame oil. Marinate for 30 minutes.
Clean the dried shrimp and drain.
Wash and chop the scallions.
Combine all the fillings.
Add salt and MSG, mix evenly.
Take out the risen dough, knead to deflate.
Divide the dough into equal portions, roll into wrappers, and wrap the filling.
Cover the wrapped buns with a damp cloth and let rise again at room temperature.
When the dough becomes fluffy and light, steam over high heat.
After the steam rises, continue steaming for 12 minutes, turn off the heat, let sit for 3 minutes before opening the steamer.