Current location - Recipe Complete Network - Dinner recipes - How to make delicious leek and egg buns at home?
How to make delicious leek and egg buns at home?

Ingredients

Main ingredients

250 ??grams of low-gluten flour

Accessories

Chives

80 grams

Eggs

2 pieces

Condiments

Salad oil

10 grams

p>

Salt

4

Water

120g

Yeast (dry)

5 grams

White sugar

2 grams

How to make leek and egg buns

1. Put all the ingredients into a container

2. Knead into a smooth dough (this is very important, it is the key to the appearance of the buns), then set it aside and cover it with plastic wrap

3. Soak the leeks in alkaline water for 10 minutes Take it out and rinse it with water (soak it when kneading the dough just now to save time). In this way, the leek can be steamed and the color will be green

4. Stir the two eggs. After the oil is hot, pour Add the egg liquid, stir with chopsticks until it becomes crumbly, take it out, and put it in a container for later use. It is better to have more oil, so there is no need to add oil below. (In this step, scramble the eggs before kneading the dough, which saves cooling time)

5. Chop the leeks into fine pieces, add the chopped eggs and stir well

6. Add salt and mix well, because the leeks were evenly coated in oil before, adding salt now will prevent water from coming out

7. Divide the dough into equal-sized pieces, try to get them right in one go, usually I divide them The total is 35 grams, and the total is divided into 11 pieces

8. Take a small dough and flatten it

9. Use a rolling pin to roll it into a round shape

10. After turning over, wrap in the leek filling

11. Wrapped appearance

12. Pan with warm water (brush oil on the steamer and dip the bottom of the buns in flour to prevent sticking ) Leave it for 20 minutes, then steam over medium heat for 20 minutes

Cooking Tips

1. When making pasta, add a little salt and sugar to help fermentation.

2. I used French Yan brand yeast, so it rose quickly this day. When I packaged it, it was already fermenting.

3. This time the buns did not use baking powder, and there was no secondary fermentation, but the result was excellent.

4. Put less salad oil to make the buns more shiny.

5. I did the math and found out that it takes 10 minutes to knead the dough, 5 minutes to wrap, 20 minutes to wake up, and 20 minutes to steam. It’s less than an hour, which is really fast.