Exclusive Sophora Flower Potato Bun

Peel and wash the potatoes.

Grind into a fine powder using a scraper.

Add a little clean water.

Cook over medium heat, stirring while cooking to prevent sticking to the bottom of the pot.

This state is when it's cooked, a bit like liangfen.

Add cold water and mix evenly.

Add the yeast and mix evenly.

Add the flour and knead it into a dough.

Let it ferment in a warm place until it doubles in size.

Pick locust tree flowers, separate the stems and set aside to drain water.

A hot pan with cold oil.

Heat the oil and add locust flowers to stir-fry, then when the moisture is released, add lard.

Stir-fry evenly and add salt.

Stir evenly and turn off the heat.

Add the minced meat and mix evenly.

Add chopped scallions and ginger, and light soy sauce.

Add chicken essence.

Just mix evenly.

Take out the risen dough and knead it until smooth to remove air.

Divide into portions of about 50 grams each.

Roll out the dough.

Make buns.

Wrap everything and place it in the steamer for the second fermentation.

Boil the freshly made buns over high heat.

Steam over medium heat for 20 minutes and let it sit for a few minutes.

Finished product.