Chives and egg buns

Overview

This is my first time making steamed buns using the once-rising method, which is very time-saving.

250g flour, 142g warm water to dissolve 5g fresh yeast. Dry yeast reduction.
Knead into dough and cover to save dough.
Scrambled eggs.
Boil the vermicelli until soft and cut into small pieces, chop the leeks, wash and chop the dried shrimps, let the eggs cool and then chop a few times.
Heat oil in a wok and fry a few peppercorns until fragrant.
Pour the hot oil into the vegetables and mix well. Add salt, thirteen spices and ginger powder and mix well.
Knead the dough vigorously on the work surface until smooth.
Cut the agent.
Roll out the dough, making it thick in the middle and thin around the edges.
Add filling.
Make buns.
After wrapping everything, cover with a cloth and place in a warm place to avoid hair loss.
If you are in a hurry to eat, you can heat the water in the pot to 25 degrees, turn off the heat, and put the buns in the pot to save cooking.
Pour cold water into a pot, steam for 8 minutes after the water boils, turn off the heat and simmer for 2 minutes. This time I didn't save the fat in the pot properly. I was too anxious. I should save it again.
The fragrant leek and egg buns filled with green vegetables are ready.