Among pasta, buns are probably the most popular. There is no limit to the filling of the buns, and what you like to pack has its own delicious taste. Among the many flavors of buns, leek filling is the most outstanding, can be meaty and vegetarian, with its own fresh flavor.
Although buns stuffed with leeks are commonplace, there are some things to pay attention to about the preparation of the filling and the preparation of the bun skin. As long as the noodles are kneaded, the filling is well prepared, the steamed bun skin is smooth and full, and the filling is fresh and fragrant, soft and delicious!
Ingredients: Flour, sugar, yeast, leeks, eggs, salt, oyster sauce, cooking oil
---【Specific production steps】---
1: Pour warm water into the basin, add yeast and a pinch of sugar and stir until melted. Then pour in the flour, stir well and knead into a dough. Wake up for about 5 minutes and knead the dough smoothly, the longer you knead, the better the taste of the bun. Then seal the wake up to 2 times larger. (The dough of the steamed bun is about 100 ml of water, add 2 grams of yeast, 200 grams of flour, and knead the dough in this proportion to be moderately soft and hard, and the fermentation effect is good).
2, the noodles are reconciled and start to spice the filling. Pour the oil in a hot pan, pour in the egg liquid after the oil is hot, quickly slide and stir-fry with chopsticks, fry the eggs and chop them on low heat.
3: Wash the leeks, drain and chop them into a basin. Then add an appropriate amount of cooking oil according to the amount of leeks, stir well with chopsticks. In this way, the surface of the leek is wrapped in cooking oil, and when the salt is added to the back, the leek is not easy to get out of the water.
4, after the eggs are cold, pour into the basin, then add salt and oyster sauce to taste, stir well, the filling will be adjusted.
5, at this time the dough is also awake. Roll the dough into long strips, cut into small, evenly sized pieces, and knead them separately to smooth them.
6, roll out the small dough into a slightly thicker middle, thin edge of the bun skin, wrapped in the filling, knead into a bun can be.
7, add warm water to the steamer, brush the oil on the steaming drawer, put the bun into the steamer, cover the lid, and wake up for the second time to 1.5 times larger. Then bring to a boil and steam for about 10 minutes, then turn off the heat and simmer for 2 minutes.
The fresh and appetizing leek bun is ready, let's move.
【Tips for making leek egg stuffed buns】
1, the dough of the bun must be kneaded for a while, the longer the kneading time, the more gluten the dough is, the bun is smooth and full, and the skin is better.
2, leek stuffing is easy to water, we can add cooking oil after the leeks are cut, this step is very important, the surface of the leeks is wrapped in oil, and then add salt to season it is not easy to get out of the water. Winter and early spring leeks have more moisture, and can also be paired with some vermicelli in the filling, and the water absorption effect is better.
3, leek stuffed buns, plus small size, very well cooked, about 10 minutes on the good.
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