Zucchini Egg Buns
1.
Add yeast to the flour, and then add 5 grams of sugar to help the dough ferment, add 260 grams of warm water, stir while pouring, and then knead it into a smooth dough. Cover with plastic wrap and place it in a warm place to ferment the dough.
2.
Choose zucchini with whitish skin, which has less moisture. Clean, rub into filaments and chop, squeeze the water and place in a large bowl.
3.
Knock 3 eggs into a bowl, add enough salt at one time, mix well, put an appropriate amount of cooking oil in the pot, when the oil is hot, pour the eggs in, stir while pouring, and fry them into broken eggs, let cool and set aside .
4.
Soak the fungus in advance, remove the root stalk, clean it, and cut it into filaments before chopping it.
5.
The scrambled eggs are allowed to cool, put the chopped fungus in, add the zucchini filling, add some chopped green onion and ginger, add sesame oil and chicken essence, stir well, and the zucchini egg filling is ready.
6.
The dough is fermented to twice its original size, and the dense honeycomb state inside the dough is opened to complete the fermentation.
7.
Sprinkle an appropriate amount of flour on the chopping board to prevent sticking, knead the dough carefully to form a small agent, and roll it into a bun wrapper, which is slightly larger than the dumpling wrapper.
8.
Take a bun wrapper and place it on the left palm, and put an appropriate amount of zucchini and egg filling. It is recommended not to put too much, so as not to cover it. Starting from the right hand side, pinch both sides into folds.
9.
After the whole package is finished, put it on the curtain and let it stand for another 20 minutes, until the volume of the bun is enlarged and lighter, and it can be steamed in the pot.
10.
After waking up, put it on the steamer, cover it, and steam it for 10 minutes.
11.
After turning off the fire, remember not to open the lid to prevent the buns from suddenly encountering cold air, causing them to shrink and collapse.
