Must be able to make one of the pasta [fennel egg bun](bi xu yao hui zuo de mian shi zhi hui xiang ji dan bao zi )

Must be able to make one of the pasta [fennel egg bun]

Introduction:

"Baozi is a favorite food for many people. You can put whatever stuffing you like. What leek, fennel is also one of the northern people love to eat fillings. I made fennel egg buns tonight, and I can have my own breakfast with soybean milk in the morning! For some people who don't have much time in the morning, they can make it in the evening. Once they are fried in the morning, they will become fried buns. Or just microwave it. Although steamed buns are ordinary pasta, there are still some skills to make them. On the one hand, they are made with proper flour and flour, on the other hand, they are made with proper thickness, proper heat and proper time to make beautiful steamed buns. "

Production steps:

Step 1: dig a nest of flour, put in yeast powder, put in 30 degree water and smooth dough to wake up.

Step 2: add a little Shaoxing wine and salt to the egg, stir fry in oil pan and let cool.

Step 3: clean the fennel and cut it into the end of the year.

Step 4: then put the egg into the fennel, stir in the onion and ginger.

Step 5: stir in salt and a little oyster sauce or MSG.

Step 6: fermentation to 2-2.5 times.

Step 7: knead the surface repeatedly for exhaust, the more smooth the kneading is.

Step 8: then cut the noodles into bigger dumplings and press them flat.

Step 9: steam in the steamer for about 12-13 minutes and uncover it after 3-5 minutes.

Step 10: steam in the steamer for about 12-13 minutes and uncover it after 3-5 minutes.

Step 11: Yiru's fennel egg bun is ready, white fat is very good!

Materials required:

Flour: 350g

Fennel: 300g

Eggs: 2

Yeast powder: 2-3 G

Oyster sauce: 1 teaspoon

MSG: a little

Salt: right amount

Pepper: a little

Note: 1. The secret of making noodles is the water temperature. The yeast loses its activity when the water temperature exceeds 40 degrees, so the water should be controlled at 30-35 degrees. 2. Repeatedly rub exhaust clean to make the surface of steamed stuffed bun look more delicate. 3. The most suitable flour for steamed stuffed bun is wheat flour and Fuqiang flour. 4. After the cease-fire, do not rush to take the pot, otherwise it will retract due to different pressures. 5. Because it's a metal steamer, the heat is not easy to be too high, too much water will lead to water flow, and some of them will not get up because they are wet.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bi Xu Yao Hui Zuo De Mian Shi Zhi Hui Xiang Ji Dan Bao Zi