1. Prepare the ingredients.
2. Mix the yeast powder with water and let it stand for two minutes.
3. The flour is poured into the bread bucket of the bread machine.
4. Add yeast water, start the kneading process, knead the flour into a dough and take it out.
5. Make it into a smooth dough by hand, cover it with plastic wrap and let it go for 20 minutes.
6. Chop fennel and put it in a basin for later use.
7. The eggs are beaten and scrambled into pieces.
8. Finely chop green onions.
9. Add edible oil, dark soy sauce, and light soy sauce to the fennel and mix well.
10. Add steamed bun seasoning powder and ginger powder and stir well.
11. Add chopped green onion and egg, mix well, add salt and mix well.
12. Finally, pour in sesame oil to increase fragrance.
13. The good dough has expanded, moved to the panel, and kneaded to exhaust.
14. After rubbing into long strips, cut into equal-sized noodles.
15. Roll the small dough into a round dough piece with a thin thickness around the middle and a thick middle.
16. Take an appropriate amount of fennel and egg stuffing into it.
17. The wrapped buns are placed on a bamboo curtain and covered with a damp cloth for 20 minutes.
18. Boil water in a pot, fill it with steamed buns, steam on high heat for 16 minutes, and serve when ripe.
Tips:The water absorption capacity of flour is different. Please add the amount of water according to the characteristics of your own flour. The bun dough should be slightly softer and slightly softer. The fennel and egg stuffing has no meat, so the amount of cooking oil is a little bit more to improve the taste. When steaming buns and dough, cover with a damp cloth to prevent the surface from cracking. The steamed buns must be in place before being steamed.
