Fennel egg shrimp skin big steamed bun
I made my husband big buns of fragrant fennel pork. Unfortunately, I didn't like meat, so I casually wrapped a few vegetarian fillings. They were very delicious. There was no meat aroma, but the fragrance of vegetables was even stronger.
Recipe Recommendations
- eggs of 2
- fennel 250g
- ordinary flour 500g
- shrimp skin appropriate amount
- spiced powder appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- baking soda appropriate amount
Steps for Fennel egg shrimp skin big steamed bun
1
Cut the washed fennel into small pieces about 5 mm.
2
Prepare shrimp skins, five-spice powder, dried ginger powder, and salt.
3
Stir the eggs well and press them into small pieces with a small spoon. Put the chopped fennel section in, add appropriate amount of shrimp skin, five-spice powder, dried ginger powder, salt, and sesame oil, and stir well.
4
Dissolve the yeast with appropriate amount of warm water, then use this water to mix the dough, adding appropriate amount of white water according to the condition of the dough. Wake up, and after 30 minutes, the dough will be doubled to its original size with many air holes on it. Dissolve appropriate amount of baking soda in cold water, pat on the dough surface, and knead the dough until smooth.
5
Cut the dough into small doses.
6
Squeeze the dough, roll it into dough, and steam it a little thicker to look better.
7
Put the vegetarian filling on the dough sheet, putting as much as possible. Just like making dumplings, pinch the dough into a crescent shape.
8
Put the wrapped buns on the pan and steam for 20 minutes, turn off the heat, and simmer for 5 minutes. The buns can be served on the table and ready to eat.Fennel egg shrimp skin big steamed bun Make Tips
Before processing the vegetarian filling, mix the noodles first. Processing ingredients during the waking time will get twice the result with half the effort.