Steamed buns with chives and egg stuffing

2024-08-21 10:03:57 Noodles

Ingredients

Flour 400g
Yeast powder 4g
White sugar 4 grams
Clear water 215 grams
Chives 250g
Tofu skin 50g
铓子 50g
Eggs 2
Edible oil 20g
Salt 2 grams
Pepper 1 gram

Steps

1. Add sugar, yeast powder, and water to the flour, mix well, and knead into a smooth dough. Cover with plastic wrap and ferment until doubled in size. I made the noodles at night and left them in the refrigerator to ferment. The amount of water should be controlled according to the water absorption of your flour. The kneaded dough should not be hard, soft or sticky.

2. Beat the eggs and fry them in oil pan until they are broken into pieces. I used two eggs, about 100 grams.

3. Wash and chop the leeks, break the dumplings into pieces, chop the tofu skin, and add the eggs to cool.

4. Add cooking oil and pepper to the stuffing and mix well. I mixed the stuffing at night and made it the next morning. So mix it with oil at night to lock in the moisture, without adding salt, and then mix it with salt when you get up the next morning to wrap it.

5. Take out the fermented dough, sprinkle dry flour on the chopping board, and knead the dough to deflate it. Knead smooth again and divide into 8 portions.

6. Take a piece of dough, roll it into a ball, and wrap it with fillings. Don't roll the dough too thin. If you want the dough to be soft, the crust can be slightly thicker.

7. Wrap the buns and place them on the steamer to rise for 15 minutes. The wrapped buns are still fermenting, so keep a certain distance between the buns.

8. Boil the water in the pot, put the steamer on the steamer, steam over high heat, steam for 10 minutes, turn off the heat, and simmer for 2 minutes. Take it out.