How to make leek, egg and shrimp buns

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  1. Prepare the ingredients, weigh 400 grams of flour in a mixing bowl, put 4 grams of dry yeast in the flour, and soak 2 grams Beat powder, 1 teaspoon of white sugar, add water in batches, stir and knead the dough while adding water, knead for about 30 minutes, knead into a smooth dough that does not stick to your hands, then cover it with a damp cloth and let it ferment for about 2-3 hours.After the dough has risen, it will be about Twice as big as before.

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  2. Wash and drain the leeks, then chop them into small pieces, dice the shrimps and add some grated ginger and a little Marinate with cooking wine and salt, beat eggs and set aside.

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  3. Heat the pan with cold oil.When the oil is 60% hot, pour in the egg liquid.Stir with chopsticks so that the scrambled eggs will be more tender.After frying, let them cool and set aside.

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  4. Pour the cooled eggs and shrimp into the chopped leeks, and add 40 ml of corn oil , 20 grams of oyster sauce, 5 grams of chicken essence and a little sugar.Stir slightly.Do not over-stir.The salt should be added and mixed well before preparing the package, otherwise the soup will easily come out.

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  5. After the dough has risen, knead it into a long strip and divide it into 12 small portions.Flatten the buns with your palms and roll them into a thick middle and thin edge, then add the fillings and wrap them up.

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  6.The wrapped buns should be covered with wet bean buns and allowed to rise for 20 minutes.

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  7. Boil water in a steamer, wait for the steam to come up, put the buns in and steam them over high heat for 10 minutes.Turn off the heat and simmer for another 2 or 3 minutes, and the delicious buns are ready!