Theoretically, as long as the vegetables, almost all can do filling, we are going to say today's filling, is the cumin egg filling, fennel has a unique flavor, which also leads to some people do not love to eat it, I grew up loving fennel seedling, mentioning that it will be a hundred times the spirit of the fennel seedling is very high in nutrition because it contains aniseed oil, which can promote gastrointestinal digestion, it is made into a bun stuffing, the pot! Special fragrance, even if it is vegetarian filling, you can even eat 5, think of it is greedy, not work.
Fennel egg stuffed buns
Inputs: flour, yeast, eggs, fennel seedling
Seasoning: oyster sauce, salt, thirteen spices
1, the basin to add 500 grams of gluten-free flour, 10 grams of sugar, stirred with chopsticks, sugar can promote fermentation, shorten a certain amount of time, which is also a little trick.
2. Prepare 260 grams of warm water, pour in 5 grams of yeast, mix well, while pouring water and stirring the flour with chopsticks, stirring until there is no dry powder, the appearance of a large noodle flocculent has the appearance.
3, as shown in the picture, began to knead, kneaded into a smooth dough, can reach the surface light, basin light, hand light state can be covered with a layer of plastic wrap, resting wake up twice as big.
4, prepare 400 grams of fennel seedling, wash and drain the water, the drier the better, the more experienced people know, water more soup more bad package, cut into pieces.
5, prepare four eggs, use chopsticks to fully beat, start the pot of oil, open medium-low heat, slowly pour into the egg mixture, pouring while using chopsticks to stir, into a loose, finely chopped state can be.
6, the fennel and eggs stirred, first pour a spoonful of cooking oil, blocking the fennel seedling water, and then put on the minced green onion and ginger, the right amount of salt, thirteen spices, oyster sauce, stirring well.
7, the rise of the dough, kneaded exhaust, cut evenly sized doses, rolled into the middle of the thick around the thin bun skin, scooped into the appropriate amount of filling, according to their own techniques, tighten the pinch mouth.
8, wrapped the buns, the second 10 minutes, in the steam drawer brush a thin layer of oil, or lay a layer of tarpaulin, the purpose is to prevent sticking.
9, first boil the pot, and so on the steam, began to calculate the steam 18 minutes, turn off the fire does not uncover boring 3 minutes, the buns steamed, fresh flavor, nutritious, healthy and hygienic without additives.
Summary of tips
1, each flour absorbency is different, the error is mostly in about 10 grams, theoretically, 500 grams of flour with 260 grams of water.
2, the dough kneaded through the smooth, only white, and later will not collapse, do not blame the flour, only blame yourself.
3, if the weather is too cold, the second waking time, you need to extend to 15 minutes.
4, steaming time is up, do not rush to open, turn off the fire and simmer for 3-5 minutes, can prevent the buns cold shrinkage.
5, fennel seedling seasoning filling, no need for too much seasoning, so as not to cover the fennel seedling's clear flavor