Cooking Steps

1. 

   Step1:Use warm water to boil a small spoon of yeast. Pour it into medium gluten flour. Slowly knead it. While kneading, add some warm water to make the dough Continue to knead and knead. Knead until the dough is not sticky. If you have a strong feeling, you can put it into the oven fermentation mode. 40 minutes or a warm place. The dough is twice the original size.

2. 

   Step2:Wash the fennel. Chop it up ~ don't crush it too much. Otherwise, it will affect the taste.

3. 

   Step3:A small section of fresh onion. Chopped Add the blended oil into the cut fennel. Heat and pour all the fillings into the filling. Stir with two tablespoons of salt.

4. 

   Step4:Take another big bowl. Put in three raw eggs and break them up

5. 

   Step5:Take out the dough. Keep it on the chopping board. Keep rubbing and exhausting.

6. 

   Step6:Make dumplings twice the size of the preparation. Dry into a round and smooth bun skin.

7. 

   Step7:Put the fennel stuffing in the middle of the skin. Compact it. Leave a small pit in the middle to hold a spoon of raw egg liquid. Slowly pour it into the small pit in the middle of the fennel stuffing. Make it penetrate slowly along the side and start to turn around and pinch the pleats. Finally, close the mouth and dangdangdang the beautiful bun with big and thin skin will appear.

8. 

   Step8:Add water to boil the pot. Turn off the fire and cover the curtain with Sasa. Put the steamed buns in and row them. Close the lid. Keep it for five minutes. Let the steamed buns ferment twice. Get fa

9. 

   Step9:When it's stuffy, open the fire. Steam on medium heat for 15 minutes. Don't worry to open the lid. Then, keep it stuffy for another two minutes - dangdangdang - out of the pot - big white and fat bun. Take a bite. It's full of anise flavor between your lips and teeth.