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Method :
1. Melt sugar
in warm water. Add yeast to sugar water. Let stand for 7 minutes. There
will be bubbles.
2. Mix the
flours together. Add lard, white vinegar and the yeast mixture to flour.
3. Blend well.
Knead into a dough. Put dough in a basin. Press it with your fingers to
make some holes. Sprinkle some water on top. Cover the basin. Let stand
for 4 hours; it should be completely leavened by then.
4. Knead dough
again until smooth and shiny. Divide into 3.2 ounces portions.
5. Roll each
one into a very thin piece. Spread some ingredient (1) on each piece.
6. Roll two
opposite sides of each piece inward till two ends meet. Turn over. Fold
the two far ends toward the center, allowing the two parts to overlap.
Press with a chopstick to make a cross line. Cover all the hua-chuan with
a damp cloth. Let stand for 10-20 minutes.
7. Put a piece
of damp cloth on the bottom of steamer. Place hua-chuan on top. Steam over
high heat for 20-25 minutes. Serve.
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