Eggs and Leek Buns

Name: Eggs and Leek Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Wheat Core Flour; 3g yeast; 150g Shimizu; 20g Sugar; A handful Chives; 3 egg; Some salt; 100g Soybean oil

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Egg and chive filling, pork and chive filling are very common fillings. Today’s small bun stuffed with eggs and chives is to first scramble the eggs and break them into pieces, and then mix them with the fresh and tender chives. Because the leeks are very tender and easy to make soup, do not mix them too long in advance. It is best to mix them well before wrapping, so as to avoid too much soup. There is too much soup, first, it will cause the steamed buns to leak the soup during the second serving, and the finished product is not beautiful; second, the soup will come out early, it will be skimmed out, which will cause nutritional loss. If you use raw pork stuffing to mix with leeks to make stuffing, you won’t be afraid! Because the stuffed meat will attract part of the leek juice. So which stuffing to eat depends on your own choice! "

Ingredients

300g Wheat Core Flour
3g Yeast
150g Shimizu
20g Sugar
A handful Chives
3 Egg
Some Salt
100g Soybean Oil

Eggs and Leek Buns

1. Flour into the bucket of the pastry machine

2. Put the water, yeast and sugar into the bucket

3. Start the kneading process to form a moisturized dough

4. Put the lid on and carry out basic fermentation in the barrel. When the dough is 2.5 times its original size, it will be fine.

5. Put three eggs in a bowl, wash the leeks, and drain

6. Finely chopped leeks

7. Put oil in the pot, when 70% hot, put the beaten egg liquid into the pot, use chopsticks to quickly scatter it into small pieces, after the egg liquid has solidified, turn off the heat and let it cool before use

8. Pour the chopped leeks into the egg pan, add salt according to taste

9. well mixed

10. Take out the made dough, place it on the table, knead it into thin strips, and cut into uniform size

11. Roll out into a small jelly with a thicker middle and a thinner edge

12. Put an appropriate amount of stuffing into it, put the wrapped buns on the steaming tray, and steam them until the surface is round and open fire for 20 minutes

13. After turning off the heat, don’t rush to open the lid, simmer for about 5 minutes before opening the lid, the surface will be smoother

14. Look, the fat little bun

15. Fresh egg and chive filling, so fragrant

Tips:
Leeks are easy to make soup, so don’t mix the filling too early to avoid nutrient loss due to the leakage of the soup; don’t wait until the oil temperature is too high to put the eggs in the pot. You can put them into the pot when the temperature is 60 to 70%. Use chopsticks to quickly scatter the egg liquid. Form small egg cubes; first serve must be in place; second serve as long as it is more rounded and steamed, set the time according to the size of the buns; after turning off the heat, do not rush to open the lid to avoid the skin of the buns from becoming wrinkled due to sudden cold. Harden.