Egg fennel sprouts How to make steamed buns

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  1.Prepare ingredients

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  2. Dissolve the yeast and sugar with warm water of about 35 degrees, let it sit for five minutes, and add a small amount several times Add to the flour

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  3.Stir into a cotton ball without dry powder

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  4.Knead the dough into three layers (face, basin, and hand), and put on plastic wrap Fermentation in a warm place

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  5.Chop onions, garlic and ginger

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  6. First fry the eggs, and use chopsticks to spread them until they are about the size of soybeans

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  7.Put a little more oil in the pot, add the onion and minced garlic to the cold oil

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  8. Stir-fry over low heat until the oil turns yellow, set aside to dry

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  9. Remove the roots of the fennel seedlings and cut them into small sections.Add the eggs and minced ginger.Add the onion and garlic oil after they are cool.Add appropriate amount of pepper powder and salt to taste.Mix well

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  10. Let the dough double in size and press it with your fingers until it rises without shrinkage.Alright

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  11. Sprinkle dry flour on the dough board, knead the dough smooth and cut the inside Just as long as there are no big bubbles

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  12.Cut into equal doses

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  13.Press and roll out into a thick bun skin in the middle and thin around the perimeter



14.Put an appropriate amount of filling into the bun wrapper

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  15.Pinch your mouth

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  16.Pinch them all

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  17. Wrap them in order, cover with a damp cloth for secondary fermentation, and If the dumplings are noticeably bigger, they can be steamed

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  18. After the pot is boiled, put the cage on Go up and steam over high heat for fifteen minutes, then steam for another three minutes

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  19.Fragrant The vegetarian buns are ready!

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  20.Finished Picture