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How to make egg buns
Egg Buns Practice 1,

Materials

Leeks, bean sprouts, lean meat, shrimp, peanuts, 3 eggs

Practice

1, first break the eggs.

2, wine vegetables and bean sprouts, lean meat chopped.

3, first under the oil to wine vegetables and bean sprouts, shrimp, lean meat fried mixed together to make meat filling.

4, set up a pan with a little oil,, fried egg skin, almost solidified, spread the meat filling.

5, the egg skin folded over and wrapped, fried to golden brown. The first thing you need to do is to make sure that you have the right amount of food in your mouth!

Egg Buns Practice 2,

Materials

Raw Materials

Low Gluten Flour 250 grams, 10 grams of salad oil, 120 grams of water, 5 grams of yeast, 2 grams of sugar, 1 gram of salt

Filling

Leeks 80 grams, 2 eggs, 3 grams of salt

Methods

1. All the ingredients into a container

2. Knead into a smooth dough (this is very important, is the key to the appearance of the buns), this time on the side, covered with plastic wrap

3. leeks placed in alkaline water to soak for 10 minutes to take out the water to rinse (this in the kneading just now on the time to soak, to save time), so that the leeks can make the steamed out of the color of the green

4. two eggs stirred well. When the oil is hot, pour in the egg mixture, stir with chopsticks into crumbs, remove, put in a container for spare, more oil is good, the following do not need to put oil. (This step in the kneading before the fried eggs, which saves the cooling time)

5. Chopped leeks, add the egg and mix well

6. And then add salt and mix well, because before the leeks evenly coated with oil, this time to put the salt, will not come out of the water

7. Divided into the same size of the dough into the same size of the agent, as far as possible a little bit of the right, I generally divided into 35 grams, a total of * * * divided into 11

8. * * * divided 11

8. Take a small dough flattened

9. Rolled out with a rolling pin

10. Turned, wrapped into the leek filling

11. wrapped the look

12. Warm water on the pot, (steamer basket brushed with oil, the bottom of the buns dipped in flour, you can prevent sticking) placed for 20 minutes, then 20 minutes of steam over medium heat can be

Practice three,

Materials

Main ingredients: 1. 220 grams of flour, 30 grams of cornmeal flour, 2/1 tsp. of Angie's yeast, 2/1 tsp. of Angie's yeast steamed bread improver,

2. 200 grams of leeks, 1 egg, cooking oil, salt to taste,

Practice

1. Flour + cornmeal + steamed bread improver in the pot Mix well. Make a small pit in the center, put Angie's yeast in the pit, blend it with warm water and start kneading the dough. The standard is basin light, surface light, hand light, can be

2. Knead the dough in a bowl, put into the steamer warm fermentation for 50 minutes, (Steamer pot pouring water. Boil until the walls of the pan hot hands off the fire, too hot will affect the yeast fermentation)

3. Add the egg with the right amount of salt, with a whisk whipped, leeks finely chopped. Open fire, the pan is hot, pour in cooking oil, hot, pour in the egg mixture, slip into small pieces, and then pour into the end of the leeks, stir fry standby

4. Fermented dough has a wine flavor, rolling strips under the dosage, rolled out the round skin, wrapped into the egg and leek filling, on the steaming pot, steam over high heat can be steamed for 20 minutes, (Steam not immediately uncovered the lid of the pot)