Name: Steamed Buns with Goose Eggs, Scallops and Zucchini
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g squash; 1 tablespoon Cooking Wine; 300g Wheat Core Flour; 3g yeast; 10g Sugar; 200g Scallop Edge; 2 pieces Goose egg; 1 shallot; 3 slices ginger; 50g Chives; 1g Chicken Bouillon Powder; 2g pepper powder; 2 tablespoons Peanut oil; Some salt

Steamed Buns with Goose Eggs, Scallops and Zucchini

by Moonlight's small kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Zucchini is now on the market. Because it is tender and juicy and has a great taste, it is suitable for eating more this season. The bun stuffing with goose egg and scallop side tune is delicious. The nutrition is doubled without discount. My baby loves it... …

Steamed Buns with Goose Eggs, Scallops and Zucchini

1. First prepare all the ingredients.

2. Soak and clean the scallop edges in advance.

3. After the zucchini is shredded, add a little salt to marinate.

4. Beat the goose eggs into a bowl, add cooking wine to beat.

5. Heat the pan, pour in peanut oil to heat, pour in the goose egg mixture and fry until it is served.

6. The marinated zucchini, soak the dried water into the basin, add the scallop edges and the fried goose eggs, leeks and green onion ginger.

7. Add pepper powder and appropriate amount of salt, and season with chicken essence.

8. Mix all the ingredients and stir well.

9. Add sugar and yeast to the flour, and 160 grams of warm water to form a dough, cover with plastic wrap and start proofing.

10. The proofed dough has a honeycomb shape.

11. After the dough is vented and kneaded, roll it into a thin round dough.

12. Put the right amount of stuffing in the dough and wrap it like you like.

13. Pack all the buns in turn.

14. Put the wrapped buns in the steaming oven for a second serving, and when they see that they are 1.5 times their original size, steam for 15 minutes and simmer for 3 minutes.