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I have made a lot of steamed buns, but this is my first time. It is my debut. I always buy steamed buns outside to eat, but I feel strange. I can't make very white noodles myself. I found that it was safer to do it yourself. I am vegetarian, so I make vegetarian buns. In fact, vegetarian buns are not necessarily worse than meat, as long as the taste comes out. And the method is simple. It took me 3 hours to finally finish my work.
Vegetarian steamed buns
Recipe Recommendations
Steps for Vegetarian steamed buns
1
I have been making steamed buns before and bought self-produced flour. In fact, I prefer buying flour. Medium-gluten flour will probably be better when cooked.
2
Yeast can be sold in supermarkets. I bought a pack of 1.5 and will last for a long time. Before use, soak in warm water (30-35℃, warm with your hands) for 10 minutes, and wait for it to ferment first. Don't use too much warm water, just go down with the yeast just to cover the water.
3
Put the sugar on the eggs and beat it well, add some water for later use. The right amount of water should also be appropriate, depending on the amount of flour, and don't waste too much because there is still water in the yeast.
4
Mix dough: Put the yeast water and eggs into the flour, use chopsticks to make it constantly, while putting appropriate amount of water. Wait until it's about time to knead the dough with your hands until you know that the surface of the dough is complete and your hands and plate are clean. Rub it for 5-8 minutes. Then cover it with plastic wrap and let it ferment. Put it in a warm pot in winter.
5
The materials have begun! Soak the dried shrimps first, put them aside, take them out when they are soft, and cut them into small pieces. Large dried shrimps can be soaked longer in advance.
6
Wash the mushrooms and dry them slightly and dice them. Wash the corn and put them aside.
7
Cut the spinach into small slices. You can use hot water to burn the vegetables slightly first, add oil, and the time should be short, about 30 seconds. You can also burn and cut raw. The picture is of shredded dried shrimp already mixed!
8
Slice radish and use it to pad the steamed buns to avoid sticking to the bottom of the pot! You can also use drawer cloth or other vegetables instead.
9
In order not to let the stuffing leak out, we will leave it alone. An hour later, the hair became very big, twice as big as just now, and it was honeycomb-like inside. It means it's ok! Take it out, use a little force, and rub it repeatedly to squeeze out the air. When you knead the dough again until it is smooth, you can divide it into small portions!
10
Next step: Since I didn't take pictures, I'll talk about it in detail. After kneading the dough, put it aside and cover it with a damp cloth or plastic wrap. Mix all the fillings, add appropriate amount of sesame oil, salt, pepper and soy sauce, mix well and set aside. You will smell the fragrance! Don't mix the filling too early, it will be difficult to make when the water is out.
11
Because I was alone, there were no photos of the packaging process. 1. No matter how big or small the steamed buns, the skin should be thick in the middle and thin on the four sides. But! Don't make it too thick! 2. This is also my first time making steamed buns, but I don't know how to shape the buns. However, you only need to hold the leather in your left hand, put the stuffing in your right hand, and then slowly turn it with your thumb, index finger and middle finger to wrap the edges; gently press the squeezed stuffing in with the thumb of your left hand. Put the white radish slices down! 3. After one round, you will be surprised to find that the steamed buns are in good shape. I am very happy, practice gives me true knowledge! I succeeded the first time, you must be fine! Dare to try.
12
1. Put water in the steamer first to avoid it being difficult to tidy later. 2. Put down the prepared ones and arrange them neatly with gaps. 3. Steam in cold water for 15-20 minutes! 4. Don't boil the pan when the time comes, steam for 5 minutes before boiling. In order to prevent the steamed bun skin from shrinking when cold.
13
Dengdeng ~~ Freshly baked steamed buns are so cute.
14
This bag is revealing, haha, but it is still very nice. I am very happy this time. Soft and elastic means ripe.
15
The steamed buns are not pure white because they have eggs in them. If you want to make it taste better, you can put 2.
16
I couldn't help but choose one and take a bite. The filling was still very fragrant, but the skin was a little thick. So if you want to make steamed buns, don't make the middle too thick when making leather.
17
Because I had a party the next day, I made more than ten. Unexpectedly, my friends were delicious. Maybe the filling is real and fragrant.Vegetarian steamed buns Make Tips
1. Be careful when adding yeast. It is best to scoop it out with a spoon first, then put an appropriate amount into warm water. Never pour it directly in! I accidentally poured in too much before, it was a disaster~ 2. Do not make the dough wrapper too thick, but not too thin either, otherwise it will break when wrapping. 3. Do not add seasonings to the filling too early. 4. Remember to let it rest after the time is up!