I still want to eat fennel egg shrimp bun

I still want to eat fennel egg shrimp bun

Introduction:

"I gave my husband a delicious fennel pork bun. Unfortunately, I didn't like meat, so I packed some plain stuffing. It was delicious. Without the smell of meat, the fragrance of vegetables would be stronger."

Production steps:

Step 1: cut the fennel into 5mm pieces.

Step 2: prepare shrimps, five spice powder, dried ginger powder and salt.

Step 3: fry the eggs well and press them into small pieces with a small spoon. Put the fennel in, add appropriate amount of shrimp, five spice powder, dried ginger powder, salt, sesame oil, and stir well.

Step 4: dissolve yeast with proper amount of warm water, and then mix the dough with this water. Add proper amount of white water according to the condition of dough. Wake up, 30 minutes later, the dough is twice the size of the original, there are many pores on it. Dissolve proper amount of baking soda in cold water, pat to the surface of dough, and knead until smooth.

Step 5: cut the dough into small pieces.

Step 6: flatten the preparation, roll it into dough, and steam it out a little thicker.

Step 7: put the stuffing on the dough and try to put more. Like dumplings, knead the dough into crescent shape.

Step 8: steam the steamed buns for 20 minutes, turn off the heat and keep them stuffy for 5 minutes, then they can be served.

Materials required:

Eggs: 2

Fennel: 250g

Common flour: 500g

Dried shrimps: right amount

Five spice powder: appropriate amount

Dried ginger powder: appropriate amount

Sesame oil: appropriate amount

Salt: right amount

Yeast: right amount

Baking soda: moderate

Note: before processing the plain filling, mix the noodles well. When you are awake, you can get twice the result with half the effort.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Original