How to make bread with shepherd’s purse and eggs

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  1. Prepare materials, flour, warm water and yeast.Yeast dissolves in warm water.Pour into flour.Knead into a smooth dough.Place in the greenhouse until doubled in size.You can use this time to make the filling.

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  2.Wash the shepherd's purse, drain it, place it on the chopping board and chop it into pieces.

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  3.Put the chopped shepherd's purse in a basin.

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  4. Wash the leeks, drain them, chop them into pieces, and serve them to the extent of the shepherd's purse.In the basin.

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  5. Pour in the peanut oil.It is to lock in the moisture of shepherd's purse and leeks.

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  6. Prepare the seasoning for the stuffing.I used Wang Shouyi dumpling ingredients.Lee Kum Kee light soy sauce, dark soy sauce, oyster sauce.Pour into the dumpling filling one by one.Mix well.Remember not to add salt.Add salt when wrapping, because salt will remove the moisture from leeks and shepherd's purse.

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  7. Pour peanut oil into a non-stick pan, fry the eggs, and let them cool for later use!

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  8. The dough has doubled in size, and it will appear when you pull it apart with your hands.honeycomb.

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  9.Knead the dough into a smooth dough and deflate the air,

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  10. Divide the dough into two.Cut the dough into equal sizes and roll it out with a rolling pin

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  11.Put the cooled eggs Pour into basin.Season with salt, add salt according to your taste.

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  12. There are many ways to wrap steamed buns.The one I made is The most common packaging method.After wrapping all the buns, be sure to proof them for the second time.Let it rise for 15 to 20 minutes, this is very important.Boil water in a pot and steam for 15 to 20 minutes.Do not lift the lid in the middle to prevent the buns from shrinking when exposed to cold air.

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  13.Shepherd’s purse, egg and fermented bread are out of the pan.

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  14.Another beautiful picture