Egg and leek buns

Overview

This time the noodles were made with no water, just milk noodles and then rolled into buns

Add sugar and yeast to milk and mix well
Add appropriate amount of flour to form a three-gloss dough, cover with a damp cloth, and keep warm for 4 hours. During this time you can make the fillings
Hot pan with cold oil
First scramble the eggs, add a little salt to the egg liquid, pour it into the pot and stir quickly, fry into small pieces, let cool and set aside
Chop the leeks and add the scrambled eggs
Add the washed dried shrimps, stir evenly, and add salt before wrapping
When the dough has tripled in size, knead it and release the air
The noodles are pulled into small pieces
Roll it into a dough, add fillings, and wrap into buns
Pour cold water into the pot, let it simmer for 15 minutes on low heat, then steam on high heat for 30 minutes, then turn off the heat and steam for 5 minutes