Spring to make buns like this stuffing the most, my family every three to five times to make a time, each steaming 5 pots is not enough! This bun filling is called leek egg, spring leeks are fragrant and tender, the price is affordable, 2 yuan a catty. Many people say that leeks and eggs are a natural pair, and scrambled eggs are the best.
Leeks my family never fry, only scrambled eggs, mixed to make a bun filling, thin skin filling, tender and delicious, especially fragrant! Spring eggs are much cheaper than winter, a few dollars can buy a pound, these two kinds of food for the benefit of the people, together, not only nutritious, families can afford to eat. It is more fragrant and delicious than a large meat bun.
Before making buns, my family used pork, leeks as fillings, this year my family changed a taste, with leeks, eggs, the original more fragrant. Leeks, eggs to make bun filling, a lot of water too much water, not good to wrap, in fact, your method is not right. First: as long as the leeks are washed, drained and chopped. The second leek does not need to be fried, just the eggs are scrambled and then mixed well. Master these 2 skills, the bun is fluffy and soft, the skin is thin and filling, and the flavor is delicious. Next, I will share the specific method of the bun stuffed with leek egg:
【Leek egg buns】Ingredients: 500 grams of flour, leeks, eggs, yeast, salt, peanut oil. Of which I used 1,000 grams of special flour for the buns, I used half of them.
Step 2: Wait for the flour to ferment before you can make the filling. Pick fresh, emerald green leeks and wash them, then put them in a cool place where the wind can blow, blow dry the water, chop and put salt and stir well.
Step 1: Stir the yeast powder with warm water until foamy, then pour into the flour, then add the right amount of water to stir and knead the smooth dough. Cover a damp cloth and let stand for about 20 minutes. The ratio of flour to water is 500 flour and 260 grams of water.
Step 3: After the pot is hot, beat the eggs and pour them into the pot and fry them over low heat until solidified, using a spatula to loosen, not too large. Stir-fry and place on a plate of leeks and stir well. The leek egg filling is ready.
Step 4: The dough is fermented to twice as large, then kneaded and vented, divided into small balls of about 25 grams and kneaded smoothly.
Step 5: Take a small noodle, roll it thin with a rolling pin, and the bun skin is ready. Among them the bun skin, the edges are thin and thick in the middle.
Step 6: Put the bun skin into the bun filling and wrap it up in your favorite shape. I'm from the South and the bun is a bit ugly, but it tastes good.
Step 7: Place the wrapped buns in a steamer basket and let them sit for about 5 minutes for a second fermentation.
Step 8: Pour in the steamer the appropriate amount of water, after boiling, put the water into the steamer, steam for 10 minutes, steam for 2 minutes after steaming and then open the lid and eat. Fluffy and soft, fragrant and delicious.
【sourcehe warm tips】1.The flour I use is a special powder for buns, which has yeast and proportions. 2. The yeast should be dissolved in warm water and then poured into the dough to stir, so that it is easy to ferment, and the fermentation bun is softer. 3. Different flour, the proportion of water used is different, can be increased according to the instructions of flour. 4. Steamed buns should be steamed with high heat, the buns can be fermented quickly, fluffy and soft. 5. When cutting leeks, be sure to check whether the leeks have water, drain the water and then cut, the bun filling is dry and fresh, especially delicious.
Leek egg stuffed buns, do you like to eat? If you also like to eat buns, try this filling, which is more affordable than pork fillings and is particularly delicious. We look forward to your message and sharing your opinion.