A leaf clip

1

Raw materials。

2

The yeasts are opened with warm water, for a moment。

3

Put yeast water and flour into the bread drums and mix them with chopsticks。

4

Start a meta-face program, rub it in a smooth one。

5

The fermentation in the warmth of the film is twice as large。

6

Take out the exhaust。

7

Growing up stripes。

8

A little potion of ping-pong size. (Size as you like)

9

Take a small agent, rinse it, and make an elliptical form (without a long ellipse) with a crotch。

10

The surface is painted with salad oil。

11

Up and down。

12

Squeeze it with thumb and index finger。

13

A couple of rows of holes。

14

In the steam cages, the steam cages are re-fermented on the hot pot。

15

15-20 minutes fermentation。

16

Cold-water pans, evaporated in fire for about 20 minutes, suffocated for three to five minutes, then released。

1. Make the indentation a bit deeper; it will flatten out significantly after steaming. 2. Since I made this in winter, I placed the dough for the second proofing in warm water. If you are making it in summer, you can simply let it proof at room temperature for 15-20 minutes. 3. Do not remove the lid immediately after steaming, or the dough will shrink back. Let it steam off the heat for 3-5 minutes, and be careful when lifting the lid so that condensation doesn't drip onto the flower-leaf bun. 4. Stuff it with your favorite ingredients; I used shredded pork, shredded egg, and lettuce. If you prefer a sweet filling, you can also add a layer of jam.