Method for making leek steamed stuffed bun
Step by step
1
Add water and dry yeast to 1/4 flour, stir until a large number of bubbles are generated, add the remaining flour and corn oil, knead into dough, and ferment to twice the size.
Step by step
2
Soak vermicelli in cold water, soak auricularia auricula in cold water, remove roots, wash and cut into pieces.
Step by step
three
Beat the eggs evenly and add peanut oil, which is twice as much as the usual scrambled egg oil, because the extra oil is only used for stuffing. After the oil is heated, fry the eggs until they are solidified, and then turn off the heat. Chop the eggs as much as possible with a shovel, boil the water, and cook the soaked vermicelli until there is no hard heart. Remove cold water and chop it.
Step by step
four
Wash and drain leek, cut into pieces, and mix all the fillings well.
Step by step
five
Divide the dough into ingredients, roll it out, make it thin outside and thick inside, wrap it for 20 minutes, and cook it in cold water 15 minutes.
Finished map of leek steamed stuffed bun
Cooking skills of leek steamed stuffed bun
skill
1, flour with 55% water, 1% yeast, proper amount of oil, about 2-3%. It is especially good to make the dough white and fat after hair. I use corn oil;
2. Be sure to wake up when the buns are wrapped. Many friends said that the dough was good, but the steamed stuffed bun was ugly in the end, because it was wrapped and didn't wake up, because the bubbles in the dough were squashed when rolling the skin. It is necessary to give yeast some time to regenerate bubbles. It's hot now, and I'll wake up in 20 minutes. If the weather is cold, it can be extended to 40 minutes.
3. There is also the fact that the steamed stuffed bun skin cannot be too thin, and there is no room for bubbles if it is too thin;
4, leek buns with shrimp skin are delicious, if it is meat buns, it should be dried with seaweed;
5, the vegetarian stuffing is relatively loose, so the eggs are fried more tender, and adding vermicelli can increase the viscosity and taste better;
6, the stuffing is basically cooked, salty and light can be tasted directly.