200g flour, 2g dry yeast, leek, egg, salt.

working methods

1.200g of flour and 2g of dry yeast, melted with warm water.

2. Pour the melted yeast water into the noodles and knead into dough.

3. Cover the bowl with the dough and let it stand at 30 degrees for about two hours.

4. Pick and wash leeks and control moisture.

5. Add oil to the pan, heat it and fry the eggs.

6. Mix the leek and the egg evenly and put a little salt in it.

7. When the dough rises to 2-3 times its original size, it means that the dough has developed.

8. Take out the dough and continue to knead. Knead the dough into long strips and draw it into equal doses.

9. Roll the dough into thin slices, wrap the stuffing, fold it along the edge with your fingers and knead it together. I also pinched some weird rolls, haha.

10. Steam on the pot for ten minutes, and the fat leek buns will be out of the pot!