Cooking Steps

1. 

   Step1:Six hundred grams of flour, 330 to 350 grams of water, 3 grams of salt and 5 grams of instant dry yeast are added to form a smooth dough. Use a stainless steel bowl to ferment on the table or put it in a covered container and ferment in a warm place. 20 ° room temperature is about 50 minutes.

2. 

   Step2:For filling, wash the vegetables separately. Dry the leeks. Microwave the Flammulina mushroom and the willow seedlings together for two minutes. Filter out the excess water. Mash the tofu with a fork. Microwave for two minutes, then filter the water. Beat up the four eggs and mix them evenly with tofu. Put ten grams of oil in the wok. Heat the oil and pour in the mixture of tofu and eggs. Stir fry until the eggs are all condensed and wrapped on tofu. Stir fry the pine willow seedlings and Flammulina velutipes after adding microwave till the water evaporates. Then chop the leeks. Mix well with the other ingredients in the frying pan. Then pour them into a large stainless steel bowl. Add 25g sesame oil and stir well. Do not put salt first.

3. 

   Step3:Exhaust the dough and rub it into long strips. Divide it into 75 to 80 grams, 12 portions in total. Then knead it into 12 small dough.

4. 

   Step4:Take a small dough and dip it in flour on both sides. Use a rolling pin to roll it into a thin sheet. Pay attention to the thickness of the center part and the thin edge. If a 28cm diameter pot needs to be steamed in two pots, it can be rolled out first. If the pot is relatively large (for example, the diameter is larger than 33cm), it can roll out 12 pots at one time. Take care not to stack the rolled pieces together to prevent adhesion.

5. 

   Step5:Add 8g salt into the filling and stir evenly (without salt in advance, it is afraid that the filling will come out of water). Hold a piece of dough in your hand. Fill with spoon. Leave a centimeter margin (fill as much as possible if it can be covered).

6. 

   Step6:Hold the edge with the other hand, lift it up, and gradually fold it to one side until it is closed. For the sake of beauty, you can rotate a nest in the middle, or you can hold it directly.

7. 

   Step7:Add cold water to the steamer. Add more water. The steamer is covered with a layer of silicone paper for the oven. It can also be made of drawer cloth or silicone steamer. There are six steamers with a diameter of 28cm. Fire. When you hear the water boil, use the timer for 18 minutes. Turn off the heat after 18 minutes. Simmer for another two minutes.

8. 

   Step8:The big fat buns are out. There are five in the pot, because I've got them quickl

9. 

   Step9: