1. Ingredients: flour, eggs, fennel, yeast powder
2. Yeast powder mixed with water and let stand for two minutes
3. Flour is poured into the bread bucket of the bread machine
4. Add yeast water, start the dough mixing program, knead the flour into a dough, take it out
5. Make it into a smooth dough by hand and cover with plastic wrap for 20 minutes
6. Chop the fennel and put it in a basin for later use
7. The eggs are beaten and scrambled into pieces
8. Chopped green onions
9. Add edible oil, dark soy sauce and light soy sauce to the fennel, mix well
10. Add bun seasoning powder and ginger powder and stir well
11. Add chopped green onion and egg, mix well, add salt and mix well
12. Finally, pour in sesame oil to increase fragrance
13. The good dough has expanded, move it to the panel, and knead to exhaust
14. After rubbing into long strips, cut into equal-sized noodles
15. Roll the small dough into a round dough piece with a thin thickness around the middle and a thick middle
16. Take the right amount of fennel and egg stuffing into it
17. Put the wrapped buns on the bamboo curtain and cover with a damp cloth for 20 minutes
18. Boil water in a pot, fill it with steamed buns, steam for 16 minutes on high heat, and serve when ripe
19. Finished product
Tips:The water absorption capacity of flour is different. Please add the amount of water according to the characteristics of your own flour. The bun dough should be slightly softer and slightly softer. The fennel and egg stuffing has no meat, so the amount of cooking oil is a little bit more to improve the taste. When steaming buns and dough, cover with a damp cloth to prevent the surface from cracking. The steamed buns must be in place before being steamed.
