Radish vermicelli steamed buns
Make my own steamed buns, and you can make them according to your liking. I prefer eating vegetable steamed buns.
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Radish vermicelli steamed buns
1
Put the flour, salt, corn oil, and yeast into a container, mix well, add warm water, and stir with chopsticks to form flocculent.
2
Knead into a smooth dough and place it in a warm and soft place to ferment until 2.5 times in size. Stick the dry powder with your fingers and poke it without bouncing or sinking.
3
Press and exhaust the dough, knead it into a smooth dough, cover with a damp cloth and relax for 15 minutes.
4
Shred radish, add a little salt, marinate for about 10 minutes and squeeze out the salt water.
5
Soak the vermicelli in boiling water for 1-2 minutes and drain.
6
Chop the processed vermicelli and shredded radish and put them into a container.
7
Add chopped green onions.
8
Add meat emulsion and chili powder and stir.
9
Add cooking wine, oil consumption, and egg liquid.
10
Add all the ingredients and stir vigorously in one direction.
11
Roll the relaxed dough into long strips and squeeze into equal sized doses.
12
Take a dose and roll it flat into a dough sheet with a thick middle and thin side.
13
Wrap in the stuffing and squeeze into a pleated steamed bun.
14
Put it in a steamer to wake up for 20 minutes, steam with high heat and cold water for 20 minutes and turn off the heat.
15
It's ready to plate, steaming steamed buns.
16
Look inside.