1, materials:

1000g of mixed grains, 10g of yeast, 300g of warm water, 200g of pork stuffing, 700g of cowpeas, 30g of vegetable oil, salt to taste, 4 small onions, 10g of soy sauce, 30g of soy sauce.

2, practice:

(1) medium gluten flour and mixed grains mixed well, add flour amount of 1/10 of the dry yeast, pour room temperature water, first use chopsticks to stir into flocculent, and then hand kneaded into a dough without dry flour, covered with a damp cloth and lid in a warm place in the basic fermentation.

(2) Put chopped green onion, salt, soy sauce and soy sauce into the pork filling and mix well to taste; adjust the amount of meat according to your preference.

(3) Remove the ends of cowpeas and clean them well.

(4) Blanch in a pot of boiling water to change color and soften, remove from the pot and allow to cool naturally, then chop.

(5) Put a little salt in the cowpea mince and mix well, then put it into the meat mixture and mix well.

(6) Let the dough rise until it doubles in size.

(7) Sprinkle flour on the board, knead the dough for a few minutes, shape into a long thin strip, divide into even-sized pieces, and roll out into a round shape with a slightly thicker center and a slightly thinner surrounding.

(8) Put some of the filling on the dough, as much as you like.

(9) Form the buns in your own way.

(10) Line a steamer with a dampened drawer cloth or silicone steamer mat, and place the buns in the pot, leaving room for them to expand; cover and allow the buns to rise for about 20 minutes, so that the buns will be slightly rounder and more puffy than before.

(11) turn on the heat, steam steam 20 minutes; simmer for 5 minutes and then out of the pot, so that the skin is smooth and not tight; steam time can be adjusted according to the size of the buns.