Fennel egg buns

Overview

Steamed buns stuffed with fennel and egg. Among many plants, fennel is found to be harmless to insects, so we prefer to eat fennel. Baozi is a classic Chinese noodle dish and is a good choice for breakfast or dinner.

Tags

• staple food
• home cooking
• old man
• breakfast
• summer recipes
• clear water
• edible oil
• egg
• fennel
• flour
• ginger powder
• light soy sauce
• old soy sauce
• onions
• steamed bun seasoning powder
• yeast powder
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Mix the yeast powder and water and let it sit for two minutes.

   

3. 3 Pour the flour into the bread bucket of the bread machine.

   

4. 4 Add yeast water, start the dough mixing process, knead the flour into dough and take it out.

   

5. 5 Use your hands to form a smooth dough, cover with plastic wrap and let rise for 20 minutes.

   

6. 6 Chop the fennel and place in a basin. Set aside.

   

7. 7 Beat the eggs and fry into pieces.

   

8. 8 Chop green onion into mince.

   

9. 9 Add cooking oil, dark soy sauce, and light soy sauce to fennel and mix well.

   

10. 10 Add bun seasoning powder and ginger powder and stir evenly.

    

11. 11 Add chopped green onions and chopped eggs and mix well, then add salt and mix well.

    

12. 12 Finally pour in sesame oil to enhance fragrance.

    

13. 13 The dough has expanded. Move it to the board and knead to deflate the dough.

    

14. 14 After rolling into long strips, cut into small doughs of equal size.

    

15. 15 Roll out the dough into a round shape with thin edges and thick middle.

    

16. 16 Take an appropriate amount of fennel and egg filling and wrap it in it.

    

17. 17 Place the wrapped buns on a bamboo screen and cover with a damp cloth for 20 minutes.

    

18. 18 Boil water in a pot, put the steamed buns in, steam over high heat for 16 minutes, and eat when mature.