Vegetable stuffed buns (rape mushroom fungus carrot stuffing)
Food Ingredients
medium gluten flour
500g
Yeast (Angel)
5 grams
Baking Soda
2 grams
Warm water
280 ml
Rape
8 two
Carrot
1 root
Shiitake mushroom
8-10 flowers, 4 taels
dry fungus
15 grams
white sugar
10 grams
Step
1
Prepare 500 grams of medium gluten flour and 5 grams of yeast with warm water.
2
Pour the warm water into the flour and stir it with chopsticks while pouring.
3
Knead into a smooth dough, cover tightly or seal with plastic wrap, and wake up to twice as large.
4
Put 1 tablespoon of soybean oil in the pan, which is more than the usual amount of cooking. When the oil is cold, put prickly ash grains. When the oil is warm, put ginger slices and scallion segments first. Slow fry, fry out the fragrance, and make seasoning oil for later use.
5
Cut off the roots of mushrooms, wash them, boil water in a pot, open the mushrooms with water, blanch them for 3 to 5 minutes, remove them and cool them, hold the water, chop them into dices for later use. Lentinus edodes should not be boiled for a long time, otherwise the nutrition will be lost and the taste will be reduced.
6
Auricularia auricula can be soaked in cold water one or two hours in advance, or it can be blanched with hot water and chopped into small pieces.
7
Wash the rape, pat the rape helper with a knife, cut the helper vertically a few times, then cut the cubes horizontally, and cut it once.
8
Vegetables should not be cut too finely and crumbled as stuffing, otherwise the taste will be affected.
9
Cut carrots into filaments and cut them a few times.
10
Put rape and carrot in a basin, put about 67 grams of salt, mix evenly, put seven or eight minutes to kill water, can not kill too long, will reduce the taste of rape, and then gently hold out the water.
11
Put rape, mushroom, carrot and agaric in a basin, add Jiang Mo, add more chopped green onion, a little chicken powder, sesame oil, salt, soy sauce and other seasonings, pour in seasoning oil, and stir in one direction with chopsticks. The stuffing is a little salty, so it's just good to eat it with the crust of the bun.
12
The dough wakes up to 2 times as large as possible. If there are pores on the surface, the dough will be honeycomb-shaped.
13
Put the dough on the panel, stir 2 grams of baking soda, 10 grams of white sugar and a proper amount of flour on the panel, knead the dough, knead it for a while, be sure to knead it evenly and knead the bubbles.
14
Wake up for 5 minutes.
15
Rub into long strips and cut 50 grams of uniform agent.
16
Pressure round son.
17
Roll it into a wrapper with a slightly thicker middle and a slightly thinner edge, which is a circle larger than the dumpling wrapper. Pay attention that the edge cannot be too thin, and if it is too thin, it will not start.
18
Left and right hand with pinch pleats, the whole into the shape of a bun. Dip the drawer cloth and wring it out in the steamer. Dip a little dry flour at the bottom of the steamed stuffed bun and put it on the drawer cloth to avoid sticking to the pan. Cover the pan and wake up for another 20 minutes. Start timing after the water is boiled and steamed. Steamed buns with plain stuffing can be steamed for 10 minutes after they are steamed. Stewed for 5 minutes and then they can be removed from the pan.
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