Steamed bun with ham and eggs(huo tui dan bao zi )

Steamed bun with ham and eggs

Introduction:

"The biggest headache for parents is what kind of children do to eat. If they don't eat this, they don't eat that. So they put the ham they like together with the dried bean curd they don't like. It's a good idea for children to eat the dried bean curd when they see the ham."

Production steps:

Step 1: put 2 tbsp oil into the pot. When the oil is very hot, put the beaten eggs in the pot, quickly stir fry until the broken eggs are taken out and set aside. Stir fry the ham, dried beans and dried shrimps in the pot until the flavor of the ham comes out. Then put in the leek, the fried broken eggs and red onion crisp, pour in the seasoning, mix well and let cool.

Step 2: pour all the main ingredients into the basin

Step 3: mix the material into a ball

Step 4: put it on the table and knead it into a smooth dough. Sprinkle some hand powder on the table. Put the dough on the hand powder, cover it with plastic film and let it stand for 5 ~ 10 minutes.

Step 5: knead the dough into long strips and cut into 50g dough

Step 6: flatten the dough, roll it into a circle, thick in the middle and thin on both sides, and wrap the dough in.

Step 7: put it into the steamer for the second fermentation. The time depends on the change of temperature. For example, if the temperature is low now, it will take a long time. First, heat the water in the steamer until it is not hot. Put the steamer on the steamer to help speed up the fermentation of steamed buns.

Step 8: steam in cold water for about 20 minutes. When steaming for 15 minutes, put a pair of chopsticks between the steamer and the cover of the steamer to let the cold air in. The steamed bun will collapse because of the large temperature difference.

Materials required:

Medium gluten flour: 600g

Yeast: 6g

Water: 290g

Sugar: 30g

Salad oil: 15g

Milk powder: 30g

Old noodles: 200g

Ham: 200g

Dried bean curd: 6 pieces

Leek: 200g

Eggs: 5

Dried shrimps: 10g

Red onion crisp: 30g

Soy sauce: 1.5 tbsp

Salt: right amount

Pepper: right amount

Sugar: right amount

Sesame oil: 1 tbsp

Note: there is no difference in the way of making dough. The only difference is the making of steamed buns. Besides the soft q-shaped skin, the inner steamed buns should be delicious. Otherwise, when you eat them, you will have mixed feelings. My personal suggestion is that the steamed buns should be dry, and the wet and sticky materials will be hard to wrap, and there will be a lot of trouble, So try to make it as dry as possible, so that the steamed buns look good together.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Huo Tui Dan Bao Zi