Big White and Soft Buns, this Recipe is Not Enough

Name: Big White and Soft Buns, this Recipe is Not Enough
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 280g warm water; 6g yeast; 400g Chives; 3 pcs egg; Some Bean curd; Some salt; Some Chopped green onion and ginger; Some sesame oil; Some Cooking oil; Small spoon Chicken Bouillon Powder

by Squirrelfish 77

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I never buy outside buns, I want to eat them and steam them myself. The steamed buns that I learned from my mother are soft and fragrant, especially delicious, and they are not hard when they are cooled. Although it is a vegetarian filling, it tastes better than meat filling.

Big White and Soft Buns, this Recipe is Not Enough

1. Beat 3 eggs, stir fry and stir fry.

2. Wash and chop the leeks.

3. Cut the bean curd into shreds.

4. Put the leeks, minced eggs, and bean curd together, add salt, sesame oil, chicken essence, chopped green onion and ginger, and mix well.

5. The prepared vegetarian filling is delicious and can be eaten directly.

6. Take out the fermented dough.

7. Roll the jelly into a bun skin, and pack an appropriate amount of leek stuffing.

8. The pleats of the Nie Hu buns must be tightly wrapped and not exposed.

9. Put it on the steamer and let it rise for 20 minutes. After boiling, it will be ready after steaming for 10 minutes. Turn off the heat for 3 minutes and then open the lid to prevent the buns from retracting.