1. Preparation of raw materials: 250g of self-grinding black sesame walnut powder, 50g of white sugar, 50g of corn oil, 50g of honey from Sophora japonica in Zhifengtang, 450g of flour, 225g of water, 0g of sugar10g and 4g of yeast.

2, first adjust the stuffing, black sesame walnut powder, sugar, honey, corn oil, after weighing, slowly stir evenly.

3. Put 225g of water, 450g of gluten, 10g of sugar and 4g of yeast into the bread maker, select the self-help dough mixing program for 25min, and press Start.

4, the bread machine is ready, take out the dough and tidy it up.

5, directly divided into 14 dose, a dose of about 50 grams.

6. Wrap the upper and lower layers of *** 14 steamed stuffed bun and clamp the top of the steamed stuffed bun with black sesame seeds to prevent the black sesame seeds from falling out. After wrapping, I woke up in about half an hour at a room temperature of about 20 degrees, twice the size of the original. Mainly depends on the state of steamed buns.

7. Fire with cold water and steam for 20 minutes. Turn off the fire, out of the pot, out of the pot one by one! Don't stew, and don't worry about shrinking at all.