material

Sugar120g, yeast 2 teaspoons, milk 20g, osmanthus fragrans10g, lotus root powder 50g and flour 60g.

working methods

1. Put sugar and yeast into milk and stir until both sugar and yeast are dissolved.

2. Add osmanthus fragrans and lotus root starch, and stir the lotus root starch evenly until there are no particles.

3. Add flour, mix well into thick batter, pour into a container with plastic wrap, and ferment in a warm place to 2.5 times the size.

4, cold water on the pot, water boiled and then steamed for about 30 minutes.