Use warm water to melt the yeast first, then put it in the noodles, and then mix the noodles with the remaining warm water. If you want the buns to be beautiful, you need to knead the dough thoroughly, and you can add a tablespoon of vegetable oil or fresh lard to the noodles. This can be omitted.
Afterwards, it is fermented in a warm and humid environment. The easiest way for me now is to ferment it in the oven and it will be ready in half an hour. If you are in a hurry, put a large glass of hot water and a large basin in a tightly covered foam box, which is quick enough. This is the fermentation tank where the native method was launched.
Put oil in the pan, fry the eggs with half salt and dry shrimp skin without salt, (this is the best choice) put the minced chives, pour the oil on the minced chives, add chicken powder and salt if it is not enough Make up some more at this time. Mix well when you want to pack.
The flour are twice as big, so I knead the noodles again, because I want to wrap the buns with vegetarian stuffing, 60 grams each.
Relaxed for 10 minutes and started to pack
I think I’m going to make buns very fast. I roll the leather bag by myself, and the operation for 10 minutes will definitely end the battle, but it’s still not up to the requirements to pack the 21 pleats required by the masters.
After the second fermentation grows up, the water is boiled and steamed for 12 minutes at a timer, and the lid is not opened for another 5 minutes without steaming.
The buns are big enough, and they are perfectly fermented at 360 degrees without dead ends.
Although the skin is not thick, but the bottom of the bun is not oily at all, and the fermentation is thorough.
See if it's perfect.
Vegetarian stuffed buns with leek and eggs
Amount Per Serving
Calories 881Calories from Fat 72
% Daily Value*
Saturated Fat 2g13%
Trans Fat 1g
Vitamin A 3322IU66%
Vitamin C 21mg25%
* Percent Daily Values are based on a 2000 calorie diet.