Fennel egg buns

Overview

Fennel nourishes the kidneys, nourishes yang, and regulates stomach and qi. It is very suitable for people with cold constitutions. The nutrition of eggs is well known. Mix them with an appropriate amount of vermicelli to make stuffed buns. It has a very fresh and fresh taste. Autumn is very suitable for such a warm and nourishing season. Moreover, the stuffed buns can be eaten cold or hot. I can't stop eating them. Do you want to try them!

Tags

• staple food
• pasta
• home cooking
• old man
• summer recipes
• autumn recipes
• lunch
• dinner
• students
• baking powder
• chopped green onions
• cold water
• egg
• fresh fennel vegetables
• grated ginger
• ordinary powder
• oyster sauce
• thirteen incense
• vermicelli
• white sugar
• yeast
• zanthoxylum bungeanum
• salt
• sesame oil
• vegetable oil

Ingredients

Steps

1. 1 Wash the fresh fennel and coriander, drain the water and chop them into small pieces. Soak the vermicelli until soft, take out and chop them into pieces. Break up the eggs and stir-fry them with oil. Then mash them with a spatula and let them cool for later use. Mince the chopped green onion and ginger for later use;

   

2. 2 Pour 2 tablespoons of vegetable oil into the pot, add a few peppercorns and fry until brown and fragrant;

   

3. 3 Put the fennel and chopped green onion into a basin and put them aside, put the minced ginger into the basin; quickly pour the pepper oil into the minced ginger while it is still hot, let out the fragrance, cover the lid and simmer;

   

4. 4 Place the peppercorns on the chopping board, crush them with a rolling pin and then chop them with a knife;

   

5. 5 Add the chopped Sichuan peppercorns, five-spice powder, thirteen spices and oyster sauce to the basin and mix well;

   

6. 6 Pour in the sesame oil and stir evenly;

   

7. 7 Add eggs and mix well;

   

8. 8 Recently add a little salt and mix well, the stuffing is ready and set aside;

   

9. 9 First, mix the bun dough; pour 260 grams of warm water and 5 grams of white sugar into the bread machine bucket, stir evenly and let it sit for a few minutes;

   

10. 10 Pour in 600 grams of plain flour and 3 grams of baking powder, start the dough mixing program of the bread machine for about 10 minutes, and knead the dough until smooth;

    

11. 11 Cover the top of the bread machine and ferment until doubled in size;

    

12. 12 Take out the dough and knead it with your hands for another five minutes to release the air;

    

13. 13 Separately and knead into long strips;

    

14. 14 Divide into small pieces not exceeding 50 grams each;

    

15. 15 Knead the small pieces into round balls;

    

16. 16 Take a small piece of dough, flatten it, and roll it into a round piece with a slightly thicker middle and slightly thinner edges;

    

17. 17 Wrap in fillings;

    

18. 18 Wrap the buns into buns and place them on the steamer, put cold water in the steamer, then put them in the steamer, cover the lid, and let them rise again for about half an hour;

    

19. 19 After proofing, turn up the heat to medium heat and slowly steam for about 20 minutes. Remove from the pan and let cool;

    

20. 20 Finished product pictures

    

21. 21 Finished product pictures

    

22. 22 Finished product pictures