Chives and Egg Buns
1.
Prepare the ingredients you need. In the first step, we knead the dough and let the dough rise first. Add 500 grams of flour to the mixing bucket of the chef machine (you can mix the noodles by hand without a chef machine), add 265 grams of warm water, 5 grams of yeast, and 5 grams of sugar, start the chef machine at level 1 and slowly stir into a dough, then start at level 4. , Knead it into a smooth dough, cover it with a lid or plastic wrap, and leave it in a warm place for fermentation.
2.
During the fermentation of the dough, we can make fillings. Let's start with scrambled eggs. Add 1 tablespoon of cooking wine to 3 eggs, enough salt (no more salt in the back), heat up the wok, pour in the right amount of cooking oil, put the egg liquid into the pot, stir it into egg pieces while frying.
3.
300 grams of leeks, pick out the yellow leaves and rotten leaves, wash them twice, then soak them in light salt water for 10 minutes, and then rinse them twice with running water, so that the leeks are cleaned. After controlling the moisture, chop into fine pieces. Soak the fungus in advance and chop them into fine pieces, and put them together with the chopped eggs that have been fried in advance. Add a few drops of sesame oil, add 1 teaspoon of chicken powder, mix well, and the leek and egg filling is ready. The simpler it is, the more delicious it is. Too many seasonings will conceal the flavor of the food itself.
4.
When the filling is adjusted, the noodles are almost fermented. Open the lid and check the state of the dough. The dough has fermented to twice its original size. Pull up the dough. The inside is densely honeycomb. Smell does not have a sour taste. The fermentation is complete.
5.
Sprinkle some thin noodles on the chopping board, take out the fermented dough, knead it well, fully exhaust, and make a small agent twice the size of the dumpling wrapper, and roll it into a round piece.
6.
Take out a bun pitot on the left hand and put an appropriate amount of stuffing. If you are a novice, you can put a little less stuffing. The big stuffing is of course delicious, but the novice can't grasp the method, and it is easy to reveal the stuffing.
7.
Use your right hand to squeeze out the folds of the buns along the side, and you must pinch tightly when closing, otherwise the steamed buns will affect the appearance.
8.
All the other small buns are wrapped accordingly, placed on the chopping board, and allowed to stand for more than 30 minutes. This is the key to making the buns soft and delicious. Regardless of steamed buns or steamed buns, if you want to be white, noisy, soft and fragrant, don't miss this step.
9.
Put enough water in the pot, put the proofed steamed buns on a basket covered with cloth, bring to a boil on high heat, turn to medium heat, and steam for 12 minutes. Of course, the time is not fixed, it also depends on the size of the bun.
10.
Such white and tender buns are soft and fragrant. You can eat 5 of them in one meal, which is really delicious.
