1. Put yeast and sugar in warm water and stir well
2. Add 300 grams of flour to the yeast water, stir it into a flocculent shape, and then knead it into a smooth, non-sticky dough, and proof it to double its size.
3. Beat three eggs in an empty bowl, stir evenly, the oil is 70% hot, add the egg liquid, stir fry until solidified and mashed, let cool and set aside
4. Wash and control the water, chop the leeks into a bowl, add a spoonful of cooking oil, stir evenly to lock in the moisture
5. Put the chopped thousand sheets and the fried eggs into the leeks, mix well, and set aside
6. The proofed dough is honeycomb-shaped, move it into the chopping board
7. Sprinkle with dry flour to prevent sticking and knead the dough, knead into long strips after exhausting, and cut into uniformly sized ingredients, flatten each ingredient with the palm of your hand
8. Use a rolling pin to roll into a thick bun skin in the middle and thin around the periphery
9. The leek stuffing is wrapped and adjusted, add a spoonful of salt to taste, and stir well.
10. Put an appropriate amount of leek stuffing on the bun wrapper, then knead it into a raw bun
11. Put the wrapped buns in the steamer, and seal the steamed buns in warm water for 20 minutes
12. After steaming on high heat, count for ten minutes after steaming, turn off the heat and let the pot boil for another three minutes.
13. Let's have a bite of the fluffy and soft plain steamed buns!
Tips:Don’t need too much seasoning, just have salt
