Homemade steamed stuffed bun with leek and meat-You Are Foodie

By Lisa
57

Homemade steamed stuffed bun with leek and meat

I have made bread with a toaster for several times before. I feel good. Although it is not as good as what I bought, for modern people, green health is particularly important. Later, I made dumplings with bread machine and noodles, and it was also very successful. Therefore, sugar mom's utilization of the bread machine is also getting higher and higher. Her husband is from the north, and her mother-in-law can make steamed buns. So this time, we used the bread machine to make dough. Let's have a look at the finished products.

Main Ingredients

flour 4 cups
Leek 500 g
meat 1 and a half pounds

Auxiliary Ingredients

water 2 cups
salad oil 2 spoons

Step 1 . Chop chives and mix with meat filling, then add peanut oil& nbsp; Chicken essence soy sauce& nbsp; Raw eggs& nbsp; Stir evenly

Step 2 . In fact, after the dough is taken out of the bread maker, it needs to be manually kneaded again to release the gas and make better buns. The dough is divided into several small balls and rolled into large skins (much larger than dumpling skins)

Step 3 . When I started making my first bun, haha, it wasn't the legendary 18 fold old lady bun. I counted and pinched it 20 times

Step 4 . Packaged a cage & nbsp; We have laid a layer of gauze underneath to prevent the buns from sticking to the pot and making it difficult to retrieve

Step 5 . After wrapping, let it sit for 20 minutes for the buns to be served again

Step 6 . After 20 minutes, steam cold water over high heat

Step 7 . Take a look at the buns halfway through

Step 8 . 15 minutes later& nbsp; Okay, the hot and chubby buns are out of the pot

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!