Home-made steamed buns with leek meat filling
By MoseFisher
I have used a toaster to make bread several times before, and it feels good. Although it is not as good as what I buy, for modern people, green health is particularly important. Later, I used a bread machine to mix dough and made dumplings once, which was also very successful. Therefore, sugar mom's utilization of the bread machine is getting higher and higher. Her husband is from the north, and her mother-in-law can make steamed buns, so this time she used the bread machine to make dough. Let's take a look at the finished product.
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Steps for Home-made steamed buns with leek meat filling
1
Chop leeks and stir with meat filling. Add peanut oil, chicken essence, soy sauce, raw eggs, and stir well.
2
In fact, after the dough is taken out of the bread maker, it needs to be kneaded manually again, so that the gas will be expelled and the steamed buns are made better. The dough is divided into small balls and rolled into large skins (much larger than the dumpling skins)
3
I started making my first steamed bun. Haha, it's not the legendary 18-fold mother-in-law bag. When I counted it 20 times.
4
We have wrapped a cage. We have laid a layer of gauze under it to prevent the steamed buns from sticking to the pan and making it difficult to pick up.
5
After wrapping, let it stand for 20 minutes to let the steamed buns be sent again
6
After 20 minutes, steam cold water and get angry
7
Take a look at steamed buns halfway through
8
It will be ready in 15 minutes. The hot and chubby buns are out of the pan