Materials

3 eggs, leeks half a catty, vermicelli, tofu half a catty, 300 grams of flour, 150 grams of water, salt, pepper, MSG, sesame oil moderate

Practice

1. Eggs scrambled with a spatula and chopped into granules, tofu diced to join the eggs in the scrambled water, vermicelli boiled and cut a little bit, leeks cleaned and chopped and eggs with a little bit, salt, sesame oil mixed well. Chopped and eggs and tofu together with pepper, salt, monosodium glutamate, sesame oil and mix well. Flour and water in the ratio of 2:1 add the right amount of yeast and dough and put in a warm place to ferment until triple large.

2. Take a small piece of dough, roll it into a circle, cut it with a knife into suitable sizes, flatten it, and roll it out into a disk with a slightly thicker center and thinner edges.

3. Put in the filling, use your right hand to grab the dough and pinch a pleat, then release it, then pinch the skin forward with your index finger, without moving your thumb, and pinch the pleats towards your thumb, one pleat at a time, and then finally close the mouth to finish.

4. Baozi. (My package is not good, mom package that is called beautiful it)

5. Steamer brush layer of oil, placed in the package of buns, wake up for 10 minutes, cold water on the pot of steam for about ten minutes off the fire, wait three minutes and then open the lid out of the pot.