Egg and leek vermicelli bun
By DameonMurray
Ingredients: chicken essence
Recipe Recommendations
- ordinary flour 200 grams
- yeast 5 grams
- white sugar 15 grams
- water 250ml
- oil 30 grams
- eggs of 2
- leek 250 grams
- fans 150 grams
- salt a little
- chicken essence appropriate amount
- pepper appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Egg and leek vermicelli bun
1
Put the starter ingredients into a basin, preferably warm water.
2
Stir well and ferment.
3
When there are a large number of bubbles on the surface of the fermentation starter, and the bubbles have begun to burst and some collapse, add dough flour and oil. Knead until the surface is smooth. Carry out fermentation again.
4
When the dough is fermented until there are bubbles on the surface, the dough is fermented successfully.
5
Making stuffing: Add salt to the egg beating solution to make egg skins and chop them with a knife. Wash the leeks and chop them in water, and soak the vermicelli in water to soft and chop them.
6
Put the chopped egg skins, leeks, and vermicelli into a basin, add appropriate amount of salt, and stir the chicken essence and pepper well.
7
Divide the dough evenly into several equal parts, wrap the vegetarian filling, and place it in a greased steamer. Last awake for 15 minutes.
8
Cold water is put on the stove and the fire is steamed until the water is steaming. Change to low heat and steam for 10 minutes and turn off the heat. Turn off the heat and leave for 5 minutes before opening the steaming lid.
9
The filling is fresh and fluffy. My daughter said the steamed buns made today were really delicious.