Hello everyone, I'm Yiyi. Many friends do not know steamed leek egg stuffing wrapped in cold water steaming or boiling water steaming good, today and share with you a leek egg stuffing bun method, the bun is white and soft, will not collapse, will not retract, leeks are tender, especially delicious and delicious.
1, first prepare 560 grams of warm water, add 5 grams of yeast, 5 grams of white sugar stirred to open, white sugar can promote the fermentation of yeast.
2: Then pour 1000 grams of flour into the basin, pour the dissolved yeast water into the basin, stir while pouring water, stir into a flocculent, and then knead together to form a large dough. After kneading the dough, cover it with a lid and place it in a warm place and let it ferment to twice its original size.
3, the next time, beat six eggs in the bowl and stir, pour cooking oil after the pot is hot, after the oil is hot, put in the peppercorns and stir-fry the incense and then fish it out, then pour in the egg liquid and quickly stir into small particles, put it into the bowl for later.
4: Next, cut the softened noodles into small pieces, put them in a bowl, pour in the old soy sauce and stir well.
5, then wash, dry the water leeks, cut into small pieces, home-grown small leeks than the taste of buying, and then put the cut leeks into a large basin, add 1 gram of alkali noodles to prevent the leeks from changing color, and then pour in 20 grams of cooking oil, stir evenly, pour oil to prevent leeks from coming out of the water.
6, now the dough is also fermented, all honeycomb-like, and then sprinkle some dry flour on the board, sprinkle 2 grams of baking soda and dough evenly kneaded together, add soda to make the steamed bun softer, and then divide the dough into three equal parts, continue to knead smoothly, knead evenly. Only when the dough is kneaded and the steamed buns will be white and fluffy and delicious. Then knead the kneaded dough into long strips, cut it into dough seeds of the same size with a knife, and then flatten the small dough by hand, and roll out into a thin dough with a medium thick edge.
7: After rolling out the dough, adjust the filling, pour the vermicelli, egg grains, salt and chicken essence into the dish and stir well. Make leek egg filling without adding too much seasoning to maintain the umami taste of leeks. After adjusting, start wrapping buns. After the skin is rolled out, the filling is adjusted to prevent the leeks from coming out of the water.
8, after the buns are all wrapped, put the buns into the steaming drawer, put them in the pot, continue to make a second bun for 20 minutes, then remember not to steam directly on the pot. After the bun is cooked, when there is a feeling of light fluttering on the hand, you can directly cool the water into the pot and steam it on high heat.
9, after the steam, the bun steamed for six minutes on the cooked, time to turn off the heat, the pot lid up a little breathable, to prevent the bun from collapsing, retracting, wait 1 minute after the pot, the time to steaming leek buns will be steamed, why use the cold water pot steaming, because the yeast needs to be slowly fermented through the temperature. So if steamed in hot water, the filling inside is already cooked, but the yeast fermentation time is not enough, so the steamed bun will be relatively stiff and has no fluffy taste. Therefore, it is necessary to use cold water to steam, so that the steamed bun can be fermented successfully, will not collapse, will not retract, the bun is white and fluffy, without any flaws, especially delicious and delicious, like friends can pay attention to, collect, forward, you can also try it at home. You can also click on the 'Video Link' below to watch the full video on how to steam leek egg stuffed buns at home.
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Video link