White and fat steamed buns, both meat and vegetable flavors

Overview

My husband loves meat buns the most, and I like vegetarian buns. They are complete, including a bowl of multigrain porridge and a side dish, which makes a beautiful start to the day.

Tags

• staple food
• home cooking
• black fungus
• cooking wine
• cowpea
• egg
• flour
• fresh vegetables
• light soy sauce
• minced pork
• mushrooms
• old soy sauce
• thirteen incense
• yeast
• carrot
• ginger
• minced green onion
• salt

Ingredients

Steps

1. 1 There are 20 small buns for two people. The measuring cup in the rice cooker is filled with three cups of flour (I use special flour). Soak angel yeast in warm water at 35-40 degrees for 10 minutes (warm water is not hot enough). Add flour and mix well, then add about a small bowl and a bowl of water. The dough should be moderately soft and hard (the dough is easy to knead and does not stick to your hands. Novices may not be able to grasp it for the first time). In the north, the standard for making peace is that the light of the basin, the light of the surface, and the light of the hands are the "three lights"

   

2. 2 The mixed dough was covered with a layer of plastic wrap (to prevent the surface of the dough from crusting and cracking) and fermented. The weather in Guiyang is not hot now, and the room temperature is around 10 degrees. It fermented for 4 hours.

   

3. 3 During the fermentation process, you can prepare the stuffing, which is the meat stuffing: cut about 10 cowpeas into fine pieces, fry them in oil in a pan until they are raw, to avoid the taste of raw cowpeas, mince the ginger and green onion into the meat stuffing, it doesn’t have to be as velvety as the dumpling stuffing, and it will be more delicious. Add cooking wine, one spoon each of light soy sauce and dark soy sauce, thirteen spices, and a little fresh vegetables. Mix the cowpea minced meat and season with salt before wrapping.

   

4. 4 Vegetarian stuffing: Shred carrots and cut into small pieces, a large soaked shiitake mushroom, 7 or 8 fungus cut into small pieces (I don't like the taste of raw shiitake mushrooms, so I fried them in oil), break up the eggs into a pan and stir-fry them with oil, let cool, mix and add salt and fresh vegetables and a little sesame oil for seasoning (flavored steamed buns should not have too much salt and do not need soy sauce, the color will be nice).

   

5. 5 The dough will ferment until it has doubled in size and the inside will look like a honeycomb.

   

6. 6 Knead the dough for a while to remove the air. Knead it into long and thin strips and cut into small pieces. Cut half of the dough into exactly 10 pieces and form a dough that is thick in the middle and thin around the edges.

   

7. 7 Take the material and shape it. You can put more material in it. When wrapping, hold the dough with your left hand and rotate it with your right hand when pinching the pleats.

   

8. 8 Wrap and leave for 10-15 minutes to rise again.

   

9. 9 Spread a layer of gauze on the grate (moisten it with cold water, or brush a layer of oil on the grate to prevent it from sticking). As for whether to cook the noodles in cold water or boiling water, it depends on the degree of proofing of your noodles: if they are well proofed, you can steam them in boiling water for 12 minutes; if you are afraid that the noodles are not proofed enough, you can cook them in cold water, and the heating process can continue to proof. I used cold water for the pot. After steaming, start timing for 12 minutes, turn off the heat, continue to simmer for 2 minutes, and it's done.

   

10. 10 Tsk tsk. . Don’t miss out on the delicious ones. As for the meat buns, there’s no picture of them until the person who eats them comes back.