1, 750 grams of flour into a kneading bowl, pour 5 grams of yeast into 370 grams of warm water with chopsticks and then pour into the flour side to side with chopsticks to cross the flour, stir the flour into flocculent and then underhand kneaded into a smooth dough, covered with a lid or plastic wrap to let the dough rise for about 1-2 hours.

Covered dough

2, while the dough is rising time to wash cowpeas, dried acacia flowers soaked in warm water, green onions cleaned and chopped into a bowl and set aside. Pour in a pot of cold water to boil, pour into the cowpeas blanching 2 minutes out of the water control, with a knife to the cowpeas chopped into a large soup pot. Wash and mince the pork thighs with a meat grinder and pour into the cowpeas. Fish out the acacia flowers, use your hands to pinch the acacia flowers dry and pour them into the pork and mix well, wash the green onions and chop them into the pork, add salt, soy sauce, five-spice powder and pepper and mix well with a spatula until you are ready, the cowpea meat bun stuffing is ready.

With a meat grinder, grind the meat and soak the acacia flowers

Cowpeas chopped

Mixed cowpea meat buns filling

3, wait until the dough to double the size of the dough, there are a lot of holes on the dough, or with is the hands of the dough to break open the inside of the beehive like a lot of holes on the proof of evaporation can be hand kneaded to exhaust the dough kneading the dough to the size of the hair before you can do. The first thing you need to do is to make sure that you have the right amount of money.

The dough is good

4, the dough will be kneaded into long strips, with a knife to cut into the size of the uniform small dosage. (The exact number of cuts depends on the amount of flour you use.) According to my flour ingredients, I cut it into 20 cuts yesterday.

Knead into a long strip

Cut into small dosage

5, will be small dosage of dough with a rolling pin, rolled into a thin and thick sheet, cowpea meat filling into the hand kneaded bun shape can be, the steamer basket brushed with some cooking oil to prevent sticking, all the wrapped cowpea meat buns all the embryos into the steamer basket to cover the lid of the second type of hair for about 20 minutes.

Packed cowpea meat bun

6, 20 minutes to observe the cowpea meat bun surface becomes smooth, the volume becomes bigger and lighter to prove that the second fermentation is good. Then cover the lid with cold water and steam on high heat for 25 minutes, turn off the fire when the time is up