Exclusive Leek, Egg, and Vermicelli Bun

Soak the vermicelli in advance until soft, crack the eggs into a bowl, and wash the chives and drain the water.

Add yeast and sugar to the flour, then add warm water and knead into a small dough, fermenting until it doubles in size.

Add an appropriate amount of baking powder and knead evenly to release the air.

Chop the chives and vermicelli, scramble the eggs and add them in, then add five-spice powder and ginger powder.

Heat oil in a pan until hot, let it cool, and pour it over the filling.

Add an appropriate amount of salt and stir well, then set aside for later use.

Roll the kneaded dough into strips and cut them into pieces of equal size, then roll out the dough pieces.

Put in the chive and egg filling and wrap it up.

Wrap them in order and place them neatly into the drawer.

Place it in the steamer, steam for twenty minutes after the steam appears, and when the time is up, don't rush to open the lid; let it steam for an extra two minutes.

Paired with red oil garlic sauce, it's so delicious.

I really love the cute chubby one!