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.
Tips:
The zucchini must be marinated in advance before making the filling. The buns made in this way will not collapse the filling...
