Sphinx veggie bun
By VicentaLakin
The buns are meat-covered, the meat-covered. The weather is getting warmer and the family has changed their tastes. They used to like meat bags, and now they like to eat fresh and fresh. Don't look at the bun without meat, but it's done. It's no worse than the bun, even better than the bun. I'll share it with you later. 300 grams of condensed flour, 160 grams of sugar, 5 grams of yeast, 300 grams of mushroom, 160 grams of salt
Recipe Recommendations
Steps for Sphinx veggie bun
1
Prepare food。
2
First, the yeast will be watered with warm water, a little static, pending the generation of a small bubble on the surface. In this way, yeast activity can be rapidly increased, the yeast fully dissolved and the noodles fermented faster。
3
The sugar is mixed with flour, and the yeast water is spread evenly on the flour and the flour shakes evenly with chopsticks into snow. Don't worry about the sugar smell in the evaporated buns, because adding sugar increases the activity of yeast, but the yeast does not have direct contact with the sugar. Each flour has a different amount of water to absorb, and when you mix, you can reserve 10 grams of water, mix it up, and then decide to increase or decrease it。
4
Slipped the face, covered it with a shampoo, waiting for it to ferment twice as big, pulled it up with its hands and had a beehive. Be careful not to overwhelm the noodles, which would be sour, and the overwhelmed ones would collapse with their hands。
5
As we wait for the pasta to ferment, we begin to prepare the casserole, wash the oil and then get a little softer in the boiling water and squeeze the water back。
6
The mushrooms are washed to the tits, the oil is boiled into the pot, the tungsten is made softer, and then the cold is replaced。
7
When the noodles are fermented, the vegetables are cut into small pieces, added to the fried mushrooms and added to the edible oils and the salt. Some friends say they don't know how much salt to put, it doesn't matter, because the dishes are cooked and you can taste them. It's done a lot of times, it's ripe and it's natural to know how much salt it's put in。
8
The fermented pasta is smoothed and cut into a flat little agent。
9
It's slightly higher in the middle and thinner on the edge。
10
Add the material, wrap it in the shape you like, and put it in the steambox. Some of them like to make buns fat, others like to make buns fat, and if they want to fat, cut the dishes, so that the steaming buns are smooth。
11
It's about 20 minutes to wake up, and it's like it's light. I'm using a net-red rice evaporation tank, which can go up in 10 seconds and evaporate on two floors at a time, which is very convenient. The water tank is outside, and there is no need to worry about burning the pot. If you use a general steam pan, then cool the pot, 15 minutes after the fire, three minutes after the boiler, this evaporation box, I use the same time as the steampot。
12
Enjoy it! If you use a pot of general power, then pour it into the pot, and it will be 15 minutes after the fire, and three minutes after the boiler. This steambox, I use the same time as the steam pot。