Chinese Food
Egg and fennel bun
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Cooking ingredients
Cooking Steps
Step1:Prepare medium gluten flour, dry yeast, white sugar and cold wate
Step2:Pour dry yeast and white sugar into one side of the basin, melt them with cold water, mix all materials with chopsticks to form floccules, and then knead them into a smooth dough by hand. Put the mask on the warm place for fermentation
Step3:Wash the fennel, drain the water and 3 eggs
Step4:Put the eggs in the bowl. Add 10 grams of cold water. Break them up fully. Pour some oil into the wok. When the oil is a little warm, pour the egg liquid into the wok. With the increase of the oil temperature, the egg liquid will solidify. Use chopsticks to constantly stir and break them into small pieces. Then cut them into more even pieces with a shovel. Cool them for standby
Step5:Cut the fennel into finely chopped pieces. Mix them with the cold eggs and a little salt. This piece is better mixed before the baozi, so as to prevent the fennel from making soup after meeting the salt
Step6:The dough is 22.5 times the size of the original dough. There is a sound of banging when you pat it lightly. Lift the dough. The inside is full of even pores and the dough has a long drawstring
Step7:Put the dough on the kneading pad and rub two handfuls of flour into the dough. The steamed bun is soft and smooth without big holes; rub the dough into long strips
Step8:Cut the dosage into uniform size and roll it into a round skin with slightly thin edge and slightly thick middle
Step9:Take some stuffing and put it on the leather. How much depends on your skill
Step10:Make a round bun according to your own way; if you can't, just pinch it tightly
Step11:Wrap a few long buns in the shape of wheat ears. If you steam two or three kinds of fillings in one pot, you can also distinguish fillings with different shapes
Step12:Put the steamed buns in a steamer with a steaming pad. Cover and ferment for 2030 minutes. The size of the buns is 1.5 times that of the original ones and they are mellow. Then they can be steamed with a lot of heat
Step13:Because it's plain stuffing, it's OK to steam for about 15 minutes after boiling. Don't remove the lid first. Stew for 5 minutes to prevent the surface from becoming wrinkled and collapsed due to sudden cold.
Step14:Egg and fennel bun. Soft taste. Delicious taste.
Cooking tips:1. Medium gluten flour or high gluten flour can be used for flour. Warm water and flour can be used for low room temperature. Cold water and flour can be used for high room temperature or normal room temperature. 2. Oil can be used for anise and eggs. More oil can be used according to the dosage. 3. The time of steaming depends on the size, thickness and firepower of the bun. There are skills in making delicious dishes.
