How to make leek and egg buns

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  1.Weigh the flour, add half a bowl of warm water to the yeast powder and dissolve it, then slowly add it to the flour.If the water is not enough, add some warm water and knead until the surface of the basin is smooth and the hands are light

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  2. Cover it with plastic wrap and ferment until it doubles in size.Just poke it and it will not shrink back

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  3. During the dough fermentation process, prepare the leek filling, wash and chop the leek

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  4.Put on the shrimp skin

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  5.Then, beat the two eggs and spread them with warm oil.Don’t overcook them as they will be steamed later.I’m very appetizing just looking at this stuffing

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  6.Pay attention to the order, put the sesame oil first, then Pepper, and finally salt, stir evenly, the seasoning is super simple, delicious and does not need to be so complicated

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  7.The dough is ready.Dip your hands in dry flour, take out the dough, and knead it gently for a minute or two to fully deflate the air

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  8. Divide the dough into evenly sized dough and press flat

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  9.Roll it into a bun skin that is thick in the middle and thin on the edges

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  10.Put an appropriate amount of stuffing, You can put a little more and collect the stuffing while wrapping,

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  11. The other thin layer on the cage Thin oil,

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  12.Put cold water into the pot, steam over medium-high heat for ten minutes after the water boils, then Turn off the heat and remove the lid after three minutes

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  13.Tap! ?