Use white fungus and pears to make a breakfast staple, simple, nutritious and delicious, too hot in summer, moisten the lungs and reduce fire

Today, I use white fungus and pears to make a breakfast staple for my family, which is simple, nutritious and delicious, and I will share with you my production method:

1. Add an appropriate amount of flour to the soaked white fungus, which can better clean off the impurities in the white fungus. Wash it several times and clean it well.

2. Put the washed white fungus into a food processor, add some pear pieces and red dates, add an appropriate amount of water, and whip into juice.

Add 100g of tapioca starch to 3,200g of flour, add 30g of sugar, 3g of flour without aluminum foam, 3g of yeast, and stir well. Add 320g of white fungus juice in small quantities many times, the white fungus juice is a little thick, you can add it in small quantities and many times. Stir into such a sticky paste and you're good to go.

4. Cover the lid and proof, the volume is significantly expanded, that is, it is good. Add a spoonful of sesame seeds to the batter and stir well to vent.

5. Load the batter into the mold for seven minutes, and fully vibrate and exhaust.

6. Put it in the steamer and let it rise again for 15 minutes. Turn on high heat and steam for 25 minutes, turn off the heat and simmer for another 3 minutes.

7. After steaming, take it out and let it cool, and wait until it is completely cool before taking off the coating.

Soft and glutinous, sweet, and a little elastic, simple, nutritious and delicious.

It's easy to do, so try it if you like it!