The leek oil steamed bun is crispy on the outside and soft on the inside, fragrant enough, and it is used with side dishes and porridge in summer, which is delicious and appetizing

Today, I made some leek oil buns for my family, with two side dishes and porridge, and a nutritious and delicious dinner was solved.

Put some leeks in the oil bun, it is particularly fragrant, crispy on the outside and soft on the inside, and it is particularly delicious.

Directions:

Add 5 grams of sugar, 2 grams of salt, 3 grams of yeast to 1,250 grams of flour, crack in an egg and stir it well.

2. Add 150ml of warm water in small quantities several times and stir into such a viscous paste.

3. Cover with plastic wrap and let rise until the volume expands significantly.

4. Prepare some chopped leeks.

5. The volume of the dough is significantly expanded, that is, it is ready.

6. Pour in the chopped leeks and stir well.

7. Smear a layer of cooking oil on the silicone pad and hands, take out the dough and put it on the silicone mat, and arrange the cuboid.

8. Rub a layer of cooking oil on the blade to prevent sticking and cut it into even pieces.

9. Heat the oil to 70% heat and adjust it to medium and low heat, put in the dough, fry it slowly over low heat, and keep turning it over halfway.

10. Fry until golden brown all around, and you can remove the oil.

The outside is crispy and the inside is soft, and some leeks are put in, which tastes particularly fragrant