Egg Buns with Chives and Vermicelli
by Guo's Food Station
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. First take 1000 grams of flour, add appropriate amount of warm water, and Angel Yeast, mix well, set aside for one and a half hours, wait for the noodles to rise, then knead the dough, leave it for one and a half hours, and wait for the noodles to open again. This is how I added the picture.
2. Wash the leeks and let them dry. Soak a small handful of vermicelli in warm water for ten minutes, then chop them for later use. Beat three eggs, add chopped green onion, and fry them in a wok. Then chop them into dice. Then add the above three ingredients Stir evenly and put it in a basin, add salt, steamed dumplings, sesame oil, appropriate amount of soy sauce, and stir well.
3. Knead the cooked noodles into long strips and divide them into 16 evenly.
4. Use a rolling pin to roll each portion into a round shape, paying attention to the thickness in the middle and thinner on the sides to make it easier to make buns.
5. Then place the dough sheet on the left hand, fill in the filling in the middle, lift the edge of the dough sheet, turn it while wrapping it, and complete the finished product as shown in the picture.
6. Then put the buns on the steamer, add an appropriate amount of water, and steam for 30 minutes on high heat.
7. carry out.
Tips:After kneading the buns, let them stand for 30 minutes, and wait for the noodles to ferment, so that the steamed buns will be softer.
