Pan-fried leek buns
Give this leek sachet as a spring gift to everyone and to yourself!
Recipe Recommendations
- low-gluten flour 400 grams
- dry yeast 6 grams
- white sugar 12 grams
- salt 5 grams
- warm water 200ml
- salad oil 20ml
- leek 1 handful
- eggs of 3
- mushroom of 4
- sugar 12 grams
- white pepper appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Pan-fried leek buns
1
Make dough, knead it with the skin material into a smooth dough and place it in a 30-degree environment for awakening for 30 minutes.
2
Beat the eggs and stir-fry them into crushed eggs. Set aside. Chop leeks and mushrooms for later use.
3
Put the ingredients other than leeks together, use seasonings to create a delicious steamed stuffed bun filling, and put the leeks before they leave the water.
4
The dough is slightly vented and divided into two halves. Half is divided into 6 pieces, and rolled into thicker skins. Half of the plastic wrap for use.
5
At this time, mix with half of the prepared filling and half of the leeks, and mix the salty and light according to your personal taste.
6
Start making steamed buns.
7
Make 6 steamed buns. Put a small amount of oil in the pan and heat it up and set up the steamed buns, low heat for 2 minutes.
8
Turn it over.
9
Cover and low heat for 3 minutes and serve.
10
Repeat 4-9 for the next pot.