Celery steamed buns

Method

1. 01

   Step 1

   Prepare the ingredients: 300 flour, about 100 celery leaves (from 400 of celery leaves), 2 yeast, 1 egg (I forgot to take a picture).

   

2. 02

   Step 2

   Blanch the celery leaves in boiling water.

   

3. 03

   Step 3

   No need to drain the water, just scoop them out directly.

   

4. 04

   Step 4

   Chop it into small pieces (it took me 8 minutes).

   

5. 05

   Step 5

   Add chopped celery leaves, yeast, and an egg to the flour. I'll say it three times: No water, no water, no water.

   

6. 06

   Step 6

   Knead into a smooth dough (the dough for steamed buns should be a little firmer). If it's not firm enough to form a ball, add a little water. (Mine didn't need any water, it was just right). Cover with plastic wrap and let it rest 20 minutes.

   

7. 07

   Step 7

   After 20 minutes, knead the dough until smooth.

   

8. 08

   Step 8

   Roll it into a long strip.

   

9. 09

   Step 9

   Divide into even portions.

   

10. 10

    Step 10

    Knead the dough into smooth dough balls. Make them relatively tall, otherwise they will easily deform during proofing. After kneading the last one, knead all the dough balls again to ensure they are the same size.

    

11. 11

    Step 11

    Brush oil on the steamer.

    

12. 12

    Step 12

    Let it rise in warm water (not hot water, just warm to the touch) 30 minutes (this time is a reference value, mainly depending on the size of the rise), until it is 1.5 to 2 times its original size.

    

13. 13

    Step 13

    This is what it looks like after 25 minutes of resting.

    

14. 14

    Step 14

    Once the water boils and steam rises, time it for 15 minutes. Turn off the heat and let it sit for 5 minutes before opening the pot. This is what it looks like after opening.

    

15. 15

    Step 15

    Cover image.

    

16. 16

    Step 16

    The internal texture is very soft and chewy.