Knife-cut egg buns
Overview
My family usually makes their own steamed buns. If you are too lazy to make them, just buy some fresh steamed buns or pancakes. I like to eat steamed buns hot, so every time I buy them, I wait until they are freshly baked. If they are cold, I heat them in a steamer every time. Under my influence, my family also likes to eat hot steamed buns. The steamed buns made this time were added with eggs, which gave them a softer texture. If you make a lot, put it in the refrigerator and reheat a few at a time, so it feels as delicious as fresh steamed buns every time you eat it. Flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It has the effects of nourishing the heart and kidneys, strengthening the intestines, removing heat and quenching thirst. It is mainly used to treat irritability, dysphoria, thirst, dysentery, carbuncle, traumatic bleeding and burns.
Tags
Ingredients
Steps
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Ingredients: 500 grams of flour, 500 grams of eggs, baking powder, 6 grams of yeast, 6 grams of edible alkali, white sugar powder, lard
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Dissolve the yeast in warm water
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Add yeast, water, baking powder, sugar powder, lard and eggs to the flour
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Knead the dough together into a smooth dough, cover it and let it rise in a warm oven until it doubles in size
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Add edible alkali and knead evenly, then ferment for a while
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Sprinkle a layer of dry flour on the cutting board and place the fermented dough on it, roll it into a 3 cm thick strip, and then cut the strip into sections about 3 cm wide
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Brush the bottom of the steamer with vegetable oil, place the cut bun embryos one by one, cover with a damp cloth and place in a warm place to rise for 20 minutes.
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Add water to a steamer and bring to a boil over high heat. Put the steamer on
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Steam over high heat for about 20 minutes, then turn off the heat and take it out after 3 minutes
