Spinach egg steamed buns
By LynnSawayn
Ingredients: chicken essence
Recipe Recommendations
- flour 400 grams
- spinach 650 grams
- eggs 2 pieces
- salt appropriate amount
- pepper a little
- vinegar a little
- chicken essence You can put it or not
- sugar a spoonful
- Jiang a small piece
- onion half a
- yeast 3 grams
- salty and fresh
- steamed
- several hours
- simple
Steps for Spinach egg steamed buns
1
Melt the yeast with warm water at about 30 degrees, blend the dough into a suitable hard and soft dough, knead it into a smooth dough for fermentation.
2
Wash the spinach, put it into a boiling water pot, blanch it, and drain it out with cold water to dry it.
3
Cut the onions and ginger into the ground and set aside.
4
Cut the spinach into pieces and squeeze away excess water.
5
Put the chopped green onions and ginger into the spinach.
6
Add Shaoxing wine to the eggs and beat them up, heat the grain and oil, heat the oil, add the eggs to smooth and disperse.
7
Cool the beaten eggs and place them in the spinach.
8
Mix the eggs and spinach well first, so it will not be easy to produce soup. Then add salt, vinegar, a little sugar and chicken essence and mix well.
9
Fermented the dough to more than two and a half times.
10
Rub the prepared dough repeatedly until the air is completely exhausted.
11
Then rub it into long strips.
12
Then cut into 14 evenly distributed doses. Then roll it flat into leather with thick middle and thin edges.
13
Then add spinach and egg filling and make steamed buns.
14
Wrap all of them and place them in a steamer. Apply some oil to the drawer to prevent them from getting stuck.
15
Then put on the pan and wake for about 5 minutes, then start steaming with the cold water. Wait until the cooking time is 12-13 minutes, then cease fire for 1 minute and then serve the cooking.Spinach egg steamed buns Make Tips
1. The dough with the bread must not be too hard, and the awakening time depends on the room temperature and time. 2. Spinach must be blanched in water and put some oil in it, otherwise it will have a astringent taste. 3. Spinach is mainly light, so don't put too much seasoning. 4. Spinach buns can also be filled with only salt and no other condiments. 5. The salt in steamed buns is slightly more than the salt in stir-frying.