How to make Leek Vermicelli and Egg Buns

• 

  1. Put the flour and steamed bun improver together into a basin, soak the yeast in warm water, stir the flour while adding the yeast water, and start kneading the dough until it becomes flocculent, until the flour does not stick to the bowl or stick to your hands.Cover with a damp cloth or plastic wrap and leave for about an hour and a half until the dough rises.

• 

  2. Boil the vermicelli in boiling water, remove it from the cold water and chop it into pieces.Soak the fungus and cut it into pieces.Shred, wash and chop the leeks.Put a small amount of oil in the country, stir-fry the eggs until they are small pieces, then scoop them out.Then add oil, add minced garlic and stir-fry until fragrant, add fungus vermicelli and stir-fry, add appropriate amount of salt.After turning off the heat, add the leeks, add an appropriate amount of light soy sauce and salt, and stir evenly!

• 

  3.After the dough has doubled in size, continue kneading and drain out the contents.of air, cut into small boils of suitable size, and roll into slices, as shown in the picture to make buns.

• 

  4. After everything is wrapped, put cold water in the pot, brush the steamer with oil and put it in Put the wrapped buns into the buns for secondary fermentation, about 29 minutes.Turn on the heat and steam for 15 minutes, then turn off the heat.Simmer uncovered for five minutes.

• 

  5.The final steamed buns are as shown in the picture, ready to eat!