How to make steamed stuffed buns with chives and eggs

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  1. Prepare 1kg of flour, which is about 5 bowls of noodles at home.If the population is small, you can add less.Generally, only a few bowls of noodles for a few people

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  2.Use boiling water below 37 degrees to make yeast powder.Generally, there will be instructions on the yeast powder for the dosage.Mix the brewed yeast water with the noodles

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  3. Mix the prepared yeast water with the dough, then continue to add warm water to the dough, knead the dough, cover the basin and wait for fermentation

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  4. As long as everyone sees that the face has been sent to two or three times the original size, then Add a little yeast partner, or add alkaline flour to knead the dough, the purpose is to synthesize the sour taste after rising

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  5.Knead the dough into small pieces and roll out the dough

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  6.Cook the leek and egg Put the fungus and shrimp skin in a basin, then add a spoonful of chicken essence, half a spoonful of thirteen spices, half a spoonful of bean paste or the maximum amount, put in half a bowl of peanut oil, sprinkle in salt, and start stirring.The amount of salt depends on your taste, so The filling is ready

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  7. Prepare the steamer and fill it with water , put cage cloth into each layer of steamer.The cage cloth should be scalded with boiling water, and put into the pot when wet to prevent the cage cloth from sticking to the buns when the buns are ready.Put the wrapped buns into the steamer, remember The spacing between each bun should be wider

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  8. Prepare to start steaming the buns.Generally, you can turn off the heat 15 minutes after the steamer starts to get hot.Don't rush to open it after turning off the heat.Wait for two minutes.Pot, delicious leek and egg buns are just right