Pumpkin Leek Egg Buns
1.
Ingredients: 500 grams of flour, 500 grams of pumpkin, 300 grams of soaked vermicelli, 3 eggs, 300 grams of leeks. Accessories: 5 grams of yeast, 20 grams of light soy sauce, 10 grams of oyster sauce, 2 grams of five-spice powder
2.
Peel the pumpkin, remove the seeds and cut into pieces, steam it thoroughly in a steamer, take it out and cool it thoroughly, and press it into pumpkin puree with a spoon.
3.
Add yeast (flour: yeast about 100:1) to the flour, add pumpkin puree, and then add an appropriate amount of water, stir into a snowflake shape, knead into a smooth dough, cover with a lid or wet gauze, and leave at room temperature. My pumpkin has a chestnut flavor and is relatively dry. Add water to the noodles. Some pumpkin purees are thinner. You don't need to add water to the noodles.
4.
Wash the leeks in advance, cut into dice, and mix well with vegetable oil, so that water will not flow out easily
5.
Beat the eggs and stir into egg liquid, heat the pan with cool oil, and heat 70% of the oil. After laying the egg liquid and fry until the shape is set, use a whisk to stir into small dices and scoop them up and let cool
6.
Mince the soaked vermicelli and mix the chives evenly, add light soy sauce, oyster sauce and five-spice powder, mix well
7.
Add diced eggs, cooked rapeseed oil, and salt, mix well, and let it stand for a while to taste. The buns will taste rich and delicious.
8.
Take out the dough that has been developed (the dough is about twice as large as the original at this time), dip your fingers in flour, and insert it from the middle of the dough. The inserted pit will not shrink and the fermentation will be good. Add a little flour and knead it evenly. This can be exhausted to the air, so that the steamed buns do not shrink and divide into small doses.
9.
Roll into a thick dough with thin edges in the middle, add stuffing, don’t add too much, just 80% full, so that the steamed buns are not easy to show the stuffing, and it is also good to pack.
10.
Roll into a thick dough with thin edges in the middle, add stuffing, don’t add too much, just 80% full, so that the steamed buns are not easy to show the stuffing, and it is also good to pack.
11.
After wrapping, put it in a steamer, cover it, and wait for the second fermentation for about 20 minutes. When the steamed buns are fermented to a chubby, the fermentation is complete.
12.
Add water to the steamer, boil on high heat, and steam for about 20 minutes. The time is not fixed, depending on the specific quantity of steamed buns.
13.
When the time is up, don't rush to uncover it. Let it simmer for about 3-5 minutes before opening. The white and delicious steamed buns are good. They can be used for breakfast and staple food. They are edible in all seasons.
Tips:
1. Pumpkin has a natural sweetness, do not add sugar, this is a salty steamed bun
2. If you leave the noodles in winter and there is no heating at home, it is recommended that friends use the refrigerator low-temperature fermentation method, which is particularly easy to use. It is to reconcile the dough, put it in a fresh-keeping bag, put it in the fresh-keeping room of the refrigerator, and ferment it at low temperature. I usually leave it overnight.
