Steamed bun with egg and leek(ji dan jiu cai bao )

Steamed bun with egg and leek

Introduction:

"The first time I tried to make steamed buns was in 1998. At that time, I bought an oven and loved baking and steamed buns very much. However, I only made steamed buns once, and the effect was not very good. I haven't tried it since then. I bought a lot of leeks on Sunday and couldn't finish eating them, so I made this steamed buns with it. I didn't expect that the effect and taste were very good."

Production steps:

Step 1: beat a little warm water in a bowl, add sugar and yeast, mix well and let stand for 5 minutes

Step 2: add yeast water to flour

Step 3: add appropriate amount of water, knead into smooth dough, cover with wet cloth and ferment to twice the size

Step 4: wash the leeks and chop them up

Step 5: beat the four eggs and fry them into pieces

Step 6: mix the egg and leek together

Step 7: add appropriate amount of salt, chicken powder and sugar, mix well to make stuffing

Step 8: expand the dough to about twice the size, take out the exhaust gas and knead evenly, and divide it into evenly sized dough.

Step 9: flatten the dough and roll it into thin skin

Step 10: put the egg and leek stuffing in the thin skin to make a bun

Step 11: let the bun stand for 15 minutes

Step 12: steam for 15 minutes and turn off the heat

Materials required:

Flour: 250g

Yeast: 5g

Eggs: 4

Leeks: moderate

Appropriate amount: water

Sugar: right amount

Salt: right amount

Chicken powder: right amount

Note: after the steamed bun is cooked, turn off the heat and simmer for 15 minutes, the steamed bun will not collapse.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Dan Jiu Cai Bao