1. Put 2 tablespoons of oil in the pot. When the oil is very hot, put the beaten egg in, quickly fry until the egg is broken, and set aside. Fry the ham, dried tofu, and shrimp skin in the pot until the ham is fragrant, and then add the chives. , Stir-fried egg, red onion crisp, pour in seasonings, mix well and let cool for later use.
2. Pour all the ingredients of the main ingredient into the basin
3. Mix the materials into a dough
4. Then put it on the table and knead it into a smooth dough, sprinkle some hand powder on the table, put the dough on the hand powder, cover with plastic wrap and let it stand for 5-10 minutes.
5. Knead the dough into strips and cut into 50g dough
6. Flatten the dough and roll it into a circle, thick in the middle and thin on both sides, and wrap the dough.
7. Put it into the steamer for the second fermentation. The time depends on the temperature change. As the temperature is lower now, the time required will be longer. You can first heat the water in the steamer until it is not hot, and then put the steamer. On top, help the steamed buns to speed up the fermentation.
8. It can be steamed in cold water on medium heat for about 20 minutes. When steaming to 15 minutes, put a pair of chopsticks between the steamer and the steamer cover to let in cold air, and the steamed buns will collapse due to the large temperature difference.
Tips:Everyone has seen the way the dough is the same. The only difference is the preparation of the ingredients. The buns should be delicious. In addition to the softness of the buns, the inner buns must be delicious, otherwise you can eat them in your mouth. , The psychology can be mixed, my personal suggestion is that the ingredients must be dry, the wet and sticky ingredients will be hard to wrap up, and there will be a lot of meaningless troubles, so try to make them dry, so that the buns should look good together. .
