Egg omelet buns
By VicentaLakin
Eggs and pork are all very common. Today's little bag of eggs and curds is the first thing that's made of eggs and then mixed with fresh curds. It's too young to make soup, so don't mix it too long. It's better to mix it before it's packed, so it doesn't make too much soup. A lot of soup, the first of which would lead to a drop in the buns at the end of the second round, and the second would leave the soup out early, causing a loss of nutrition. And if it is made of raw pork, it is not afraid, because it attracts a portion of it. So it's up to you to make your own choice
Recipe Recommendations
- wheat core flour 300 grams
- yeast 3 grams
- qingshui 150 grams
- white sugar 20 grams
- leek a
- eggs three
- salt appropriate amount
- soybean oil 100 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Egg omelet buns
1
Flour into the barrel of the mill
2
Water, yeast, sugar in the bucket
3
Start the noodle program. It's a nice noodle
4
Cover the lid, ferment the base in the barrel. The noodles are 2.5 times the original hour
5
Three eggs in the bowl. The herbs are clean. The tarp
6
Sliced to shreds
7
When oil is in the pot, when it's 7 in the heat, the distributed egg fluid is put into the pot, quickly dispersed with chopsticks, into small pieces, when the egg fluid is condensed, when the fire is shut down, when it cools
8
Pour the casserole into the egg pan and add a proper amount of salt to your taste
9
Mixed even
10
A good pasta is removed, placed on the case, lined up, cut into a balanced agent
11
It's a little thin on the middle edge
12
Take the appropriate amount of pie and put the package on the steambox
13
After the fire's down, don't rush to the cap, and then open the lid in about five minutes
14
Look, fat, fat little bun
15
It's so fresh. It smells good