Fennel Egg Buns
1.
Wash the fresh fennel vegetables, drain the water, and chop them, soak the vermicelli, boil until soft, remove and chop, break the eggs and stir-fry them with oil, then mash them with a spatula and let them cool for later use.
2.
Pour 2 tablespoons of vegetable oil from the pot, add a little peppercorns and fry them yellow and fry them fragrant;
3.
Put the cumin and green onion to the side, and put the ginger foam in the basin; quickly pour the pepper oil into the ginger while it is hot, burst the fragrance, cover the lid and simmer;
4.
Place the peppercorns on the chopping board, crush them with a rolling pin, and then chop them with a knife;
5.
Add minced Chinese pepper, five-spice powder, thirteen incense and oyster sauce to the basin, mix well;
6.
Pour sesame oil and stir evenly;
7.
Add eggs and stir well;
8.
Recently add a little salt and mix well, and the filling is prepared for later use;
9.
Make the bun dough first; pour 260 grams of warm water and 5 grams of white sugar into the bucket of the bread machine, mix well and place for a few minutes;
10.
Pour in 600 grams of regular flour and 3 grams of baking powder, turn on the bread maker and the dough program for about 10 minutes, and knead the dough until it is smooth;
11.
Cover the top cover of the bread machine and ferment to 2 times the size;
12.
Take out the dough and knead it by hand for another five minutes to exhaust the gas;
13.
Knead separately into long strips;
14.
Divide each into small pieces of no more than 50 grams;
15.
Round the Xiao Jizi separately;
16.
Take a small dough and squeeze it, and roll it into a round piece with a thicker center and a thinner edge;
17.
Pack stuffing;
18.
Put the buns into the steamer, put cold water in the steamer, put the steamer in the steamer, cover the lid, and let it rise again for about half an hour;
19.
After waking up, turn to medium heat and steam slowly for about 20 minutes, then let it out and let cool;
20.
Finished picture
21.
Finished picture
22.
Finished picture
