Name: Chives and Egg Buns
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/4 Onion 2; 2 pcs Anise 2; 1 knuckle Cinnamon 2; 2 tablets Bay leaf 2; Some Homemade blending oil 3; a little Edible alkali 3; 1 tablespoon Salt 3; 1 tablespoon Five spice powder 3; 1 tablespoon Chicken Noodle 3; 500g Flour 1; 1 tablespoon Fuel consumption 3; 3 pcs Egg 3; 500g Leek 3; 100g Potato Vermicelli 3; 3g Yeast 1; 330g Warm water (1); 10g White sugar 1; 50g Canola oil 2; 1 Shallot 2; 1 Cilantro 2; 1 piece Rolling pin

Chives and Egg Buns

by Bean mommaomao

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

The following are some of my experiences in making leek buns. It's a bit too much and a bit verbose. I can't put down the tips here. I hope you can correct me. 1. Add white sugar when making the noodles, one is to shorten the fermentation time, and the other is the aftertaste of the buns is sweeter and the taste is better. 2. The noodles of the buns must be soft, and the buns will be fluffy and soft when they are steamed. 3. The function of edible alkali is to make the steamed leeks do not change color, just add a little. 4. Homemade blending oil is a universal oil. You can make more at one time. The cold dishes and the fillings are all very good, which can add points to the vegetarian fillings. 5. The leeks must be sealed with blended oil first to avoid too much water after adding salt, adjust with the package, do not add salt in advance. 6. There is no fixed time for the second engine. The temperature is high in summer and there is heating in winter. Generally, it takes about 30 minutes to wake up. The temperature is low in spring and autumn, generally taking about 45 minutes. 7. Don't worry about boiling the pot after turning off the heat to avoid collapse. If you are really anxious, there is a small coup: immediately use a toothpick to tie each bun with a toothpick, and it won't shrink back. It's unsatisfactory after all. If there is something missing, I hope you can correct me.

Chives and Egg Buns

1. Pour all the ingredients of Dough 1 into the mixing bowl and knead until the dough is doubled in size.

2. Clean the leeks and control water for later use.

3. Prepare all the ingredients for homemade blend oil 2.

4. Boil the rapeseed oil to 70% heat, pour in star anise, cinnamon, bay leaves, onions, shallots, and coriander.

5. Fry on medium heat until browned, remove and discard, mix the oil and let cool for later use.

6. Chop the leeks and put them in a basin.

7. Add a little edible alkali and stir quickly evenly.

8. Then add an appropriate amount of homemade blended oil, stir quickly and evenly, set aside.

9. Beat the eggs in a bowl, stir-fry and mash them for later use.

10. Soak the potato vermicelli so softly and chop up.

11. Put the leeks, vermicelli, and fried eggs into a pot together. Except for the used edible alkali and homemade blending oil, put all the other tails with 3 in the leek stuffing, stir well and set aside.