1. Put all materials (except salad oil) into the bread machine for about 10 minutes to knead into dough, then add salad oil to continue kneading, and finish it for about 10 minutes
2. Transfer the dough to the working table with the hand powder sprinkled, confirm that the dough surface is smooth ~ start fermentation, room temperature for 10 minutes, and then put it in the refrigerator for about 2 hours
During fermentation, the filling leek is washed and diced, the vermicelli is soaked and then cut into small pieces. Break up the eggs, fry them in the pot and dice them
4. Mix all B condiments and method 3 together and evenly. Reserve. 5. Take out the dough in the oil refrigerator after the fermentation is completed. Sort the dough slightly, and then divide it into several small dough. Sprinkle proper amount of hand powder on the surface and form a round dough
5. Wrap the dough into a proper amount of 4 fillings, start wrapping, and then relax for 10 minutes
6. Set up an oil pan, put the steamed buns in order, fry for about 3 minutes on a low heat. Then pour flour + water (1:1) into the pan. The water volume is about half of the steamed buns
7. Cover the pot and fry in medium and small heat for about 10-12 minutes. Pay attention to the water in the pot if it is completely dry. Open the lid, sprinkle white sesame on the surface, turn over and fry for 1 minute to finish with golden surface!