Mushroom and rapeseed buns

Recipe Recommendations

• flour 300g
• mushrooms appropriate amount
• rape appropriate amount
• salt appropriate amount
• oil appropriate amount
• pepper appropriate amount
• yeast 5g
• soy sauce appropriate amount

• other
• steamed
• several hours
• simple

Steps for Mushroom and rapeseed buns

1

The filling is also very simple. Blanch the rapeseed in advance. Don't blanch it too hard. Just make it soft, so that the filling will have a better taste. Cut the mushrooms into diced pieces. After rolling the dough into a dough, adjust the filling to avoid excessive water.

2

After the buns are wrapped, wake for 20 minutes at room temperature.

3

This steamed bun is the best I have made so far. The main reason is that the skin is extra thick this time. In fact, it is normal to be extra thick. I made the skin too thin before, and the bottom of the steamed bun is not beautiful.

4

After calculating for a long time, I thought about 10 portions of 300 grams of flour. No matter how, I would have three or four bean buns, but I only had one skin left... The bright one is the rare bean bun and the green filling is not bad ~~

5

Pig's trotters are very simple. Blanch them in water, and put them into a pressure cooker with the aniseed, pepper, cinnamon, onion, and ginger, and press for 30 minutes. Put it into a wok, add salt and sugar, and simmer until the juice thickens. The pressure cooker is very soft and melted immediately in the mouth. If you like spicy food, you can add a chili pepper, but if you eat it hot later, the spicy taste will increase... Winter melon is stir-fried. My husband doesn't like seafood. He has never bought seafood such as sea rice... Only salt was added during the frying process, and soy sauce was replaced with soup from boiling pig's trotters, which was not bad. The bean buns this time are much puffier than the cornmeal bean buns. I don't know why...

Recipe Categories

• staple food
• home cooking
• Autumn recipes