1. First prepare all the ingredients, squeeze the spinach leaves and filter them for later use. Hehe, the dried shrimp skins forgot to take pictures.
2. Pour an appropriate amount of water into the pot and bring to a boil, add toon to blanch.
3. When you see the toon cut off and change color, take out the cold water and drain it.
4. Chop the drained toon with a knife and chop the shallots.
5. Beat the goose eggs into a bowl, add the cooking wine and stir evenly, pour the peanut oil into the pot and heat up, pour in the stir-fried goose egg liquid and fry until it is served.
6. Put the fried goose eggs and toon, shrimp skins and spring onions in a larger container, and pour in an appropriate amount of salt.
7. Add chicken essence to taste.
8. Finally, add the light soy sauce to taste and mix.
9. Mix all the ingredients and seasonings and stir well.
10. Add spinach juice and yeast to the flour to form a smooth dough, cover with plastic wrap and start proofing.
11. The proofed dough is honeycomb-shaped, which means that the dough is well fermented.
12. Exhaust the fermented dough and knead it evenly, knead it into a long strip, cut the dough, and flatten it into a round dough.
13. Put an appropriate amount of filling on the rolled dough.
14. Wrap it into a round bun.
15. After the electric cake stall is preheated in advance, flatten the wrapped buns into the pan and fry them until golden brown on both sides.
Tips:When making toon fillings, be sure to blanch the water in advance before making the fillings, which can remove the astringency that comes with the toon and make the blanched toon soft and suitable for operation...
