Put Chinese yam powder and Poria cocos powder into a big bowl, soak them in cold water into paste, turn off the fire and steam for 30 minutes, take out the flour and mix well, ferment and adjust alkali to make soft noodles, and then put it into steamed buns with white sugar lard and green shredded pork (or preserved fruit) as stuffing.
Method 2:
(1) First, put yam powder and Poria powder into a pot, add appropriate amount of water to make a paste, steam it in the pot, and then add sugar and green shredded pork to make steamed buns.
(2) Add baking powder into the flour to make dough, cut into pieces, wrap it into steamed buns with stuffing, and steam it into yam and poria cocos steamed buns.
Method 3:
Ingredients: Chinese yam powder and Poria cocos powder100g, flour100g, sugar 300g, and proper amount of lard.
Practice: add appropriate amount of water to yam powder and poria powder, mix them into paste, steam them in a cage for 30 minutes, and then take them out. 200 grams of flour is added to the yam and poria paste, and then sugar and lard are added to make the stuffing. Add a proper amount of water to the remaining flour, knead it into dough, add the dough and knead it evenly, and let it stand for 2-3 hours. After the dough is cooked, knead it evenly with alkali, divide it into several small doughs, add stuffing to make steamed buns, put it in a cage, and steam over high fire 15-20 minutes. Breakfast one day 1 time.
Method 4:
The raw materials are yam powder, Poria cocos powder100g, flour 200g, sugar 300g, lard, black silk and red silk.
Production: Put yam powder and Poria powder into a large bowl, add appropriate amount of water, stir into paste, steam for half an hour, and then mix flour, white sugar, lard, green silk and red silk to make stuffing. Take the softener after fermentation and alkali adjustment, wrap it with stuffing and steam it.