Chives and egg buns
Overview
Steamed buns are a relatively common food in my country, and are familiar to both southerners and northerners. However, just like the difference in personality between northern and southern people, the steamed buns in the north are majestic and rough, which can be seen from their size alone, while the steamed buns in the south are mostly small and exquisite, both in appearance and filling. I was busy making steamed buns for the past two days, either with pumpkin filling or purple sweet potato filling. My husband was tired of them. So I thought about trying something new, and asked my husband for his opinion, saying he wanted to eat steamed buns stuffed with chives and eggs. I immediately went to the supermarket to buy leeks and dried shrimps, and let’s get started!
Tags
Ingredients
Steps
-
Raw material picture, soak the leeks in salt water in advance, wash and drain the water;
-
Slowly pour water into the flour, stir into cotton wool, and knead into a smooth dough, let it rest for half an hour to an hour;
-
Drain the water from the leeks and cut into pieces for later use;
-
Add the scrambled eggs;
-
Add chopped shrimp skin, add refined salt, five-spice powder and MSG, drizzle with sesame oil, stir evenly, and set aside for filling;
-
Roll the risen dough into a long strip;
-
Cut into small pieces;
-
Use a rolling pin to roll the dough into a thick middle with thin sides;
-
Place the stuffing in the center of the dough, pinch the edge to make a pleat, don't let go, develop it to the side, and make another pleat little by little until the whole dough is folded. Seal the top of the bun to reveal its shape.
-
Cover with plastic wrap and leave for about 10 minutes to ferment again;
-
After the water in the steamer boils, add the buns and steam them over high heat for about ten minutes.
-
Finished product pictures
