Detailed explanation of the practice of vegetarian stuffed buns
By MyrlFunk
The refrigerator is empty, so I have to save more breakfast in the past few days. The weather is too cold now, and I still have two children with me. I really don't have much time in the morning to calm down and make something, so I just take advantage of the time I have time to make some stock. In the morning, I can squeeze soy milk or grind rice paste to make breakfast. Today, I will make a vegetarian filling first. Hehe, it's actually fake vegetarian, and the eggs are still meat.
Recipe Recommendations
- flour 1500 grams
- cabbage 400 grams
- eggs 3 only
- fungus 100 grams
- fans 100 grams
- shrimp skin 50 grams
- oil tofu 100 grams
- oil gluten 100 grams
- baking powder 10 grams
- yeast 25 grams
- white sugar 50 grams
- oil 100 grams
- salt a little
- soy sauce a little
- pepper a little
- chicken essence a little
- sesame oil a little
Steps for Detailed explanation of the practice of vegetarian stuffed buns
1
Pour the flour into a basin, add sugar and baking powder and stir well
2
Melt the yeast with warm water at about 40 degrees, add to the flour, and stir well
3
Add warm water to soften the dough, stir while adding water to form a dough that is moderately soft and soft, and knead hard until the surface of the dough is smooth
4
Cover it with plastic wrap and leave it in a warm place to wake up. I put on the heater and woke up for 3 hours, half an hour in summer and one hour in spring and autumn
5
Wait for the dough to wake up, just in time to prepare the filling. Wash what should be washed and soak what should be soaked
6
Make a frying pan and scramble eggs
7
Pour out the eggs and stir-fry the shrimp skins
8
Cut all ingredients into pieces
9
Put the filling into a container, stir the oil, salt, chicken essence, sesame oil, soy sauce, pepper, and a little sugar to season well
10
Take a dough of dough, knead it into a long strip, and expel air bubbles
11
Cut the kneaded dough into evenly sized dough pieces
12
Use a rolling pin to roll into dough with a thick middle and thin four sides
13
Add the right amount of filling
14
Use the bottom with your left hand, gently turn the dough, and squeeze the folds with your right hand
15
Wrap the steamed buns, place the raw embryo for a second time to wake for 20 minutes
16
Pour boiling water into the pot, and fill the heat for 10-15 minutes
17
After turning off the heat, don't rush to open the lid, so that the steamed buns can easily retract. Steam for 2-3 minutes and the steamed buns will come out of the cage
18
Serve with soy milk for a delicious and nutritious breakfast