Beat the eggs into the bowl and beat them evenly. Put the oil in the wok and pour the egg into the egg to quickly stir fry. Try to use a shovel to fry the eggs into small pieces.
Add salt, diced green onion, ginger and stir fry slightly and turn off the heat.
Let it cool.
The carrots are chopped with a vegetable cutter. Or use a wipe to rub the silk. If the radish is too long, you can take a knife and cut it a few times, and don't cut it too thin. (Compared to the carrots and silk-scarred carrots crushed by the shredder, I personally think that the radish stuffing is good.)
Put more oil in the wok and fry the carrots for a minute or two. Carrots are fried in oil to release more carotene.
The fungus is chopped in advance after foaming. The amount of fungus can be more or less, but it is best not to exceed half the amount of carrots. I usually put a quarter of the carrots. Do not like it or not.
Mix carrots, fungus, and eggs together, then add some salt and sesame oil. At this time, you can taste the saltiness of the stuffing and add it as appropriate. Finally, add the pepper powder, and put more pepper powder. Note that pepper powder is indispensable in this stuffing. If you really don't like it, just forget it. Our pepper is not too numb, and the family prefers the taste of pepper powder. I put more. If you use the Sichuan pepper to grind the powder, it is more numb. You can add a small amount according to your pepper powder and your personal preference for the pepper powder, so as not to add more.
Add 4 grams of yeast to 300 grams of warm water, pour 500 grams of flour, and knead the dough. Cover plastic wrap fermentation, when the dough expands to about twice as large, tearing the dough can see a lot of dense honeycomb holes inside, which means that the first fermentation is good. Another method is to put a little flour on the finger and insert a hole in the dough. If the dough around the hole does not retract or sink, it means that the fermentation is just right. For example, the dough around the hole quickly rebounded and rebounded, indicating that the fermentation time was not enough. If the dough around the hole collapses quickly, the dough is over-fermented.
Place the fermented dough on the panel, sprinkle some flour on the panel, repeat it several times, and knead the dough until the bubbles are smooth. Then grow the strips and cut them into equal-sized noodles. I cut 16 doses of 500 grams of flour, about 50 grams per face.
The face agent is flattened and then kneaded into a thin round dough with a thin intermediate thickness.
Put the stuffing into a bun on the dough, and pack as much stuffing as possible so that it is better.
After the buns are wrapped, the second fermentation is carried out, and the wrapped buns are covered with cotton cloth for about 30 minutes, before they can be steamed. If it is winter or the room temperature is low, it must be... Prolong the proofing time. When the room temperature is high, the proofing time should be appropriately reduced.
After the steamer is opened, put the steamed buns and steam for about 18 minutes.
After the 18 minutes have elapsed, don't worry about opening the lid to avoid the bun retracting. After four or five minutes, remove the lid.
If you add the pepper powder to the filling, you can do it yourself without any trouble. The taste is extraordinarily fragrant. If you are in trouble, you can buy it. Method: Put the pepper into the oil-free and anhydrous wok and fry it on low heat. Remember to keep turning it, don't fry it. After cooling, use a grinder to break or mash with a rolling pin. It can also be cooked in the oven. Remember not to walk away and look at the oven to avoid baking.