Mushroom and vegetable buns
By SallieHickle
Ingredients: salt,dried bean curd,green vegetables,mushrooms,pepper,white sugar,flour,water,oil,yeast,oyster sauce
Recipe Recommendations
- flour 250 grams
- water 130 grams
- white sugar 10 grams
- yeast 3 grams
- oil 5 grams
- green vegetables 200 grams
- mushrooms 5 pink
- dried bean curd 80 grams
- salt 3 grams
- pepper appropriate amount
- oyster sauce a little
- salty and fresh
- skills
- several hours
- ordinary
Steps for Mushroom and vegetable buns
1
Melt the yeast with clear water.
2
Add white sugar to the flour.
3
Add yeast water and cooking oil.
4
Stir until fluffy.
5
Knead with your hands into a smooth dough and place in a warm place to ferment.
6
Fermentation until twice as large, and poke it with your finger until it does not rebound.
7
Prepare raw materials and soak mushrooms. There are 10 shiitake mushrooms here, and 5 are actually used.
8
Blanch dried beans in water, actually use 2 slices.
9
Blanch the vegetables in water.
10
After blanching the water, put it in ice water and cool it too well to maintain the emerald green color of the vegetables.
11
Cut all three materials into small pieces. The green vegetables should be squeezed dry before cutting.
12
Add seasoning and stir well.
13
Knead the fermented dough again to vent the air. Knead to the size before fermentation.
14
Take about 50 grams of dough and roll it into a large piece.
15
Add the filling.
16
Wrap the steamed buns, which is a little ugly.
17
Place it on a wet drawer cloth, cover the steamer, and wake for 10 minutes.
18
Use cold water to steam and steam for 15 minutes from the time the water boils. It's out of the pot.Mushroom and vegetable buns Make Tips
1. I put too little green vegetables. I should put 400 grams. 2. The white sugar in the filling can be increased or decreased according to your own taste. 3. After the steamed buns are steamed, do not open the lid immediately to avoid sudden cooling and affecting the shape of the steamed buns. You can half-open the lid first and slowly exhaust the heat.