250g low-gluten flour, salad oil 10g, water 120g, 5g yeast, 2g sugar, and salt1g.

Stuffing:

80g leek, 2 eggs and 3g salt.

Exercise:

1, all materials are put into a container;

2. Knead into a smooth dough (this is very important and the key to selling steamed buns). Put it aside at this time and cover it with plastic wrap;

3. Soak the leek in alkaline water for 10 minute, take it out and rinse it with water (this is just soaked when kneading dough, saving time), so that the steamed leek can be green;

4. Stir two eggs. After the oil is hot, pour in the egg liquid, stir it into pieces with chopsticks, take it out and put it in a container for later use. The more oil, the better. There is no need to put oil below. In this step, the eggs are fried first and then kneaded, which saves the cooling time.

5. Chop the leeks, add the minced eggs and stir well;

6, add salt and stir well, because the leek is evenly wrapped in oil before, and then put salt and no water will come out;

7. Divide the dough into agents of the same size and try to be as accurate as possible. Generally, I divide it into 35 grams, which is11;

8. Take a small dough and flatten it;

9. Roll the circle with a rolling pin;

10, turn over and wrap with leek stuffing;

1 1, packed;

12, put warm water on the pan, (oil is brushed in the steamer, and flour is stained on the bottom of steamed buns to prevent sticking), and steam for 20 minutes on medium heat.